May 15, 2020
Combine all the sauce ingredients in a small bowl and whisk to combine.
SLAW: Shred daikon and carrot in a food processor fitted with medium shredding disk or with a mandoline. Place the vinegar, sugar, and ½ teaspoon salt in a medium bowl. Add the shredded vegetables and toss to combine. Let the slaw stand, stirring occasionally, for 15 minutes. Drain slaw and set aside.
Spread pate or liverwurst in the bottom of each roll. Place steak slices on top of the spread, top with some slaw, jalapenos, cilantro leaves, cucumber slices and radish slices. Drizzle with soy sauce and fish sauce. Serve with lime wedges and Sriracha sauce.
1 pound leftover grilled steak, cut into small pieces
1 tablespoons olive oil
1 to 2 teaspoons garlic salt
1/2 teaspoon cumin
Juice from half a lime
4 to 6 small flour or corn tortillas, warmed
1/2 cup shredded Mexican blend cheese
2 cups Shredded romaine lettuce
Pico de Gallo
Guacamole Chopped red onion
Heat steak with oil in a skillet on medium high heat until sizzling. Season with garlic salt and cumin. Squeeze lime juice over the top. Serve steak in warm tortillas with shredded lettuce, cheese and pico de gallo, sour cream, guacamole and red onion.
Whisk all of the sauce ingredients in small bowl.
Scoop a spoonful of rice into lettuce cups and top with beef slices. Pour a spoonful of sauce over the beef. Garnish with more toasted sesame seeds. Serve with kim chee and marinaded cucumbers on the side.