Marinate the beef with soy sauce, minced garlic, ginger juice, sugar, black pepper, and sesame oil. Mix well and refrigerate.

Slice the eggplant into flat pieces, and cut the carrot, onion, and red bell pepper into similar shapes.

Slice the green chilies diagonally and garlic into thin slices.

Soak the rice cakes in water to separate them.

Heat oil in a pan and stir-fry the carrot and eggplant over high heat.

Add the marinated beef and spread it thinly to cook evenly.

Add the rice cakes, garlic, and green chilies. Stir in soy sauce and mirin.

Add the onion and red bell pepper, and stir-fry until everything is cooked through.