Oriental ginger beef - Mexican hoagie |
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Prep Time: 1440 Minutes Cook Time: 2 Minutes |
Ready In: 1442 Minutes Servings: 2 |
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How do I name it? It's a Chat driven combination. Yeah RRRiiight. Fusion cooking at it's most insane, The tastes worked well together. It's another Skunk-Woolfe production Ingredients:
1/3 cup pickled ginger or 2 -3 inches gingerroot, sliced as thin as possible |
1/4 teaspoon salt |
1/3 cup mirin |
1/3 teaspoon sugar (or if you don't have it 1/3 cup japanese rice wine vinegar and 1 1/2 tsp sugar) |
pico de gallo (salsa fresca) or any light tasting salsa, with |
1 teaspoon lime juice |
1/2 lb of very thinly cross-grain not fatty sliced beef (rib eye, rump, round, i suspect even brisket. if you are lucky enough to have an eastern rim type ma) |
1 -2 kaiser rolls or 1 -2 hoagie roll |
2 -4 slices monterey jack pepper cheese |
a bit of sweet hot mustard (i liked it) (optional) |
Directions:
1. Marinate the beef well mixed with the sushi ginger in a refrigerator box overnight.
2. In a VERY lightly oiled VERY VERY HOT griddle or.
3. One of those round hump topped Mongolian BBQ stovetop grills.
4. Grill the meat both sides.
5. It Will Be A Matter Of Seconds per side.
6. Split the roll.
7. Load the bottom half liberally with the Pico De Gallo.
8. Pile on the still hot Beef.
9. Top with*sufficient* PepperJack.
10. Spread the optional Sweet Hot Mustard (not a lot as it shouldn't take over).
11. Enjoy, I had a bottle Kirin with mine.
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