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. It's another Skunk-Woolfe production

• Ready In: 24 hrs 2 mins
• Serves: 1-2

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.