1 Asian Pear, grated (or substitute with any type of sweet apple)
2 tbsp minced Garlic
1 tbsp grated Ginger
4 Scallions, sliced into 1 “ pieces
1 small Onion, thinly sliced
1 tbsp toasted Sesame Seeds
FOR THE SLAW:
1 cup shredded Red Cabbage
1 cup shredded Napa Cabbage
1 cup shredded Carrot
1 cup julienned Red Pepper
2 Mini Cucumber, thinly sliced
2 scallions, thinly sliced
Kosher Salt to taste
FOR THE SLAW DRESSING:
¼ cup Rice Vinegar
2 Tbsp freshly squeezed Lemon Juice
1 tbsp Canola Oil
1 tbsp toasted Sesame Oil
1 tbsp Honey
1 tbsp Soy Sauce
1 tsp grated Garlic
1 tsp grated Ginger
¼ cup Cilantro, chopped
Kosher Salt to taste
FOR THE SPICY MAYO:
½ cup Mayonnaise
1 tsp freshly squeezed Lime Juice
1 tbsp Gochujang paste (Korean chilli paste. You can sub with Sriracha)
What You'll Need To Do:
Place the steaks in the freezer for about 30 minutes or until firm to the touch. This will make it much easier to thinly slice the beef.
In the meantime, place all the marinade ingredients in a large bowl except scallions and sliced onion. Whisk well until the sugar has dissolved.
Remove beef from freezer and cut into very thin strips, about 1/8 inch thick.
Add beef, onions and scallions to marinade mixture, toss to coat well, then cover and refrigerate for at least one hour or longer if possible.
While beef is marinating, start prepping the spicy mayo, the slaw and dressing.
In a small bowl, mix together mayonnaise, lime juice and gochujang paste or sriracha. Cover and refrigerate until ready to use.
For the slaw, toss all shredded vegetables, except mini cucumbers, into a large bowl. Using a vegetable peeler, thinly slice cucumber lengthwise into ribbons and add to the vegetable bowl. Mix well.
In a medium bowl, add all the dressing ingredients and whisk well to combine.
Pour dressing over vegetables, tossing together to mix well. Season with salt and set aside.
Remove beef from fridge. Heat a cast iron pan or heavy bottom skillet over medium heat and add a tbsp of vegetable oil. Working in small batches, lay the beef slices flat on the hot pan with some of the onions. Sear for about 2 minutes on each side then transfer to a plate.
Repeat until all beef and onions are cooked. Sprinkle with sesame seeds and toss to combine. Set aside and keep warm.
To assemble the sandwiches, lay the slices of Stonemill Chiaand Supergrains bread on a cutting board. Divide the spicy mayo onto all the slices of bread and spread to the edges.
Divide the beef and onion mixture on half of the bread slices then add the slaw on top of the beef. Close sandwich with remaining slice of bread.