Hawaiian Teriyaki Beef Sandwich

Teriyaki beef topped with Japanese pickled root vegetables and kimchi mayonnaise on a New England hot dog bun.

By: Arin A. Antonio, Signature Chef

Prep Time: 9 hours and 18 to 25 minutes
Cook Time: 10 to 15 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Teriyaki Beef:
1 teaspoon white unsalted sesame seed
¼ cup packed light brown sugar
½ cup low sodium soy sauce
1 ½ Tablespoons chopped green onions
1 Tablespoon finely chopped fresh garlic
1 Tablespoon peeled and finely chopped fresh ginger
¾ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 ¼ teaspoons canola oil
1 ¼ teaspoons sesame seed oil
1 ½ pounds beef top round

Japanese Pickled Root Vegetables:
¼ cucumber, peeled and seeded
½ cup peeled and shaved jicama
½ cup peeled and shaved daikon radish
½ cup peeled and shaved carrots
¼ cup unseasoned rice vinegar
1 ½ teaspoons granulated sugar
1/8 teaspoon ground ginger

Kimchi Mayonnaise:
1/3 cup mayonnaise
2 ½ teaspoons sweet Thai chili sauce
2 teaspoons chopped kimchi
1 ¼ teaspoons honey
½ teaspoon lemon juice
½ teaspoon unseasoned rice vinegar
1/8 teaspoon cayenne pepper
1/8 teaspoon Kosher salt

Hawaiian Teriyaki Beef Sandwich:
4 (7-inch) New England style hot dog buns
4 teaspoons softened butter

Allergens:

Eggs, Gluten, Milk, Mustard, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Teriyaki Beef: Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally.
NOTE: Or toast on an ungreased baking sheet at 350 degrees Fahrenheit for 8 to 10 minutes or until lightly browned. Watch to avoid scorching. Mix light brown sugar with low sodium soy sauce. Add green onions, fresh garlic, fresh ginger root, toasted sesame seeds, ground black pepper and red pepper flakes to sugar soy mixture. Combine vegetable oil and sesame oil. Whisk oil into sugar soy sauce mixture for Korean BBQ sauce. Trim all fat and silver skin off beef top round. Cut top round into quarters. Wrap beef quarters with plastic wrap. Place in a freezer for 15 to 20 minutes until meat becomes firm, but not frozen. Place beef on meat slicer and slice into thin slices. Or, using a sharp knife, slice as thin as possible against the grain. In a stainless-steel bowl, add sliced beef and Korean BBQ sauce. Toss to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to marinate. Drain and discard excess when ready to grill. Grill steak slices over medium high heat for 4 to 5 minutes on each side or until cooked through. Remove from heat. Divide into 4 equal size portions.
To Prepare Japanese Pickled Root Vegetables: Using a mandoline slicer, shave cucumbers, jicama, daikon and carrots into thin slices and place into a bowl. In a saucepan, add vinegar and sugar. Bring to a simmer for 1 minute. Remove from heat. Add ginger and stir. Chill pickling liquid in a refrigerator for 1 hour. Pour pickling liquid over shaved vegetables. Cover and place in refrigerator for at least 8 hours to marinate. Drain and discard excess liquid when ready to use.
To Prepare Kimchi Mayonnaise: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.
To Prepare Hawaiian Teriyaki Beef Sandwich: Preheat a pan over medium high heat. Spread 1 teaspoon butter on the outside of each bun. Place buns on hot pan. Heat for 2 minutes on each side or until golden brown. Spread 2 Tablespoons kimchi mayonnaise on the inside of each bun. In order, top with: 1 portion teriyaki beef, ½ cup Japanese pickled root vegetables. Enjoy immediately!