Oriental Ginger Beef Mexican Hoagie

Description

Oriental Ginger Beef Mexican Hoagie

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.

Ingredients

• ⅓ cup pickled ginger or 2 – 3 inches gingerroot, sliced as thin as possible
• ¼ teaspoon salt
• ⅓ cup mirin
• ⅓ teaspoon sugar (or if you don't have it ⅓ cup Japanese rice wine vinegar and 1½ tsp sugar)
• pico de gallo (salsa fresca) or any light tasting salsa, with 1 teaspoon lime juice
• ½ 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 hoagie rolls
• 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 one of those round hump topped mongolian bbq stovetop grills.
3. Grill the meat both sides.
4. It will be a matter of seconds per side.
5. Split the roll.
6. Load the bottom half liberally with the pico de gallo.
7. Pile on the still hot beef.
8. Top with *sufficient* pepper jack.
9. Spread the optional sweet hot mustard (not a lot as it shouldn't take over).
10. Enjoy, i had a bottle kirin with mine.