- 1 cup mirin (sweet sake)
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup toasted sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, crushed
- 1 flank steak (about 1 1/4 lbs.)
- SLAW AND SANDWICHES
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 2 green onions, chopped
- 4 cups shredded napa cabbage (from 1 medium head)
- 6 tablespoons mayonnaise
- 6 crusty sandwich rolls, such as Mexican torta rolls or bolillos
- 2 tablespoons cilantro leaves
- calories 496
- caloriesfromfat 36 %
- protein 27 g
- fat 20 g
- satfat 4.5 g
- carbohydrate 47 g
- fiber 2.2 g
- sodium 1057 mg
- cholesterol 43 mg
How to Make It
Marinate beef: Combine mirin, soy sauce, 1/3 cup water, the oil, sugar, and garlic in a bowl and stir until sugar dissolves. Pour mixture into a 1-gal. resealable plastic bag. Add steak and marinate, chilled, at least overnight and up to 2 days.
Heat a grill to medium (350° to 450°). Make slaw: In a large bowl, whisk chili paste, oil, soy sauce, sugar, and green onions together until sugar dissolves. Add cabbage and toss to mix well.
Grill beef (discard marinade), turning once, 6 to 15 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Slice beef across the grain. Spread 1 tbsp. mayonnaise inside each roll. Fill rolls with meat and slaw, and tuck a few cilantro leaves into each.