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Scale
- 1 tablespoon sesame oil
- 1/2 cup soy sauce or tamari
- 2 tablespoon light brown sugar
- 4 tablespoons seasoned rice vinegar
- 2 teaspoons roasted chili paste
- 2 teaspoons tomato paste
- 1 clove garlic, minced
- 1 medium-size carrot, peeled and shredded
- 1 (2-inch long) piece daikon radish, peeled and shredded
- 1 tablespoon safflower oil
- 1/2 pound Field Roast Celebration Roast, sliced into 1/2-inch-thick steaks
- 1 loaf vegan crusty French bread, cut into 4 sandwich-size pieces and sliced down one side
- 1/3 cup vegan mayo
- 1 small cucumber, peeled and cut into strips about the size of a French fry
- 1 jalapeño pepper, membrane and seeds removed, cut into strips
- 8 sprigs cilantro, trimmed at the base
Instructions
- In a small saucepan over medium heat, whisk together the sesame oil, brown sugar, 2 tablespoons of the vinegar, and the chili paste, tomato paste, and garlic. Bring to a low boil, then lower the heat to low and let simmer for 10 minutes. Remove the sauce from the heat and set aside.
- In a medium-size bowl, combine the carrot, daikon, and remaining 2 tablespoons of vinegar, toss thoroughly, and set aside.
- Brush the steaks with the oil. In a skillet or grill over medium-high heat, grill each steak for 3 minutes per side. Remove the steaks from the heat and cut each into strips. Toss the strips in the sauce, and return to the grill or skillet for another 2 to 3 minutes. Remove from the heat.
- Lightly toast each piece of bread. Spread the mayo on the inside of each piece of bread, then layer on the roast, cucumber, carrot mixture, jalapeño, and cilantro.
Nutrition
- Serving Size: 1