Oriental ginger beef - Mexican hoagie

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READY IN: 24hrs 2mins
Recipe by T. Woolfe

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 Nutrition

  • 13 cup pickled ginger or 2 -3 inches gingerroot, sliced as thin as possible
  • 14 teaspoon salt
  • 13 cup mirin
  • 13 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
  • 12 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)


  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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