Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
690
Calories
39g
Protein
25g
Fat
70g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 roll or 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.
Recipe sourced from
fandom