Japanese Beef Sandwich & Freezer Braised Meat “Meal Prep”

Ingredients

Beef Filling Components

  • Frozen braised beef square (see Freezer Prep Method below)

  • Japanese BBQ Sauce

Carrot Ginger Slaw Components

  • 1/4 of a red or green cabbage head, thinly sliced

  • 1 medium carrot, peeled and thinly sliced

  • 1-inch piece of ginger, peeled and thinly sliced

  • 1 clove garlic, minced

  • 1/4 lemon, zest only

  • 20 g (1 tbsp + 1 tsp) kewpie mayo or oil

  • 5 g (1 tsp) rice wine vinegar

  • 5 g (1 tsp) soy sauce (to taste)

  • 5 g (1 tsp) sriracha (optional)

Sandwich Components

  • Buns of choice

  • Extra sriracha & mayo, if desired

Instructions

Sear the braised meat: Set a pan over medium heat and toss the frozen braised beef square right in. The fat will start to melt down into the pan and crisp up the beef.

Let the beef cook and start to brown on one side before flipping it over.

Break up the beef and let it all crisp for another 2 to 3 minutes. Then, add just enough Japanese bbq sauce to coat it. Stir to incorporate the sauce, and then set the beef aside.

Make the slaw: Mix together all Carrot Ginger Slaw Components. Taste and adjust with more dressing components if needed.

Assemble the sandwich: First, toast the buns and optionally spread an extra layer of sriracha & mayo to each sides of the bun.

Next, come in with a layer of the Carrot Ginger Slaw, then add the beef. Close the sandwich and enjoy.

Freezer Bag “Squares” Prep Method

Note: this method requires you braise meat or have leftover braised meat on hand.

Don’t make the mistake of freezing a whole chunk of braised meat. Instead, prep it into flat portions and you’ll be able to use it without defrosting.

How it works

  1. Make sure to shred and season any leftover braised meat. Adding in some of the braising liquid to the meat to keep it moist works great to.

  2. Add the beef to the freezer bag and spread it out thin so it fill the whole bag, but isn’t more than 1/2” thick.

  3. Use a chopstick, knife, or metal straw to press the bag into 4 quadrants. You’re essentially making perforations, or thin weak spots, so that when this bag freezes, you can break each quadrant off into individual portions.

  4. Keep in the freezer.

When you’re ready to cook, break off a frozen quadrant square and cook directly in a pan without defrosting!

Other Applications:

Ethan Chlebowski