The delicate balance of the bao bun and Omaha Steak’s spicy Jalapeño Beef Stick topped with wakame cucumber salad, pickled red onions, gochujang barbecue sauce and sesame seeds is perfection in this internationally inspired appetizer. Take your dinner party up a notch with this flavorful dish with an amazing mix of traditional Asian spices and 100% all-beef snack stick.
This unique recipe was created by Lance Gipson, executive chef at Tribe Street Kitchen in Kansas City’s River Market. Lance, born and raised in Wichita, Kansas, started his culinary career at a local Country Club after college. He quickly worked his way up to Executive Sous Chef and eventually Executive Chef.
Wanting a change from the Country Club scene, Lance started work at a gastropub restaurant and built the opening menu from the ground up, continuing to keep it fresh with new releases every 60 days. Chef Gibson decided to move out the small city to Kansas City and accepted the position as Executive Chef for Tribe Street Kitchen. His vast experience with different world cuisines has inspired the unique flavors you find at Tribe Street Kitchen.
We’ve partnered with Tribe Street for this ultimate beer and beef jerky pairing and are lucky to also have a Chef Gibson original dish. He was given a choice of any Omaha Steaks Beef Jerky, Beef Sticks or Steak Bites to craft a dish. He selected Jalapeño Beef Sticks and created this delicious internationally inspired cuisine on the spot. He affectionally calls it a ‘Chinese hot dog’ because of the use of the bao bun and Asian flavors. You will love the delightful combination of sweet, tart, and spice in this recipe.
Start his dish by assembling this flavorful Wakame Cucumber salad using these directions. Make sure to chill at least one hour before serving.
Wakame Cucumber Salad
- 1 Kirby Cucumber
- 0.7 oz Wakame (dried thick Japanese seaweed)
- 4 oz Ginger
- 10 oz Shallot thinly sliced
- 1 oz Garlic
- 3 cups Rice wine vinegar
- 3/4 cup Sugar
- 2 oz Salt
- 1 oz Sesame Seed, white
- 4 oz Chili garlic sauce
- 1 cup Water
- 1.5 tbls Gochugaru chili flakes
- 1 cup Mirin
Whisk all ingredients together, except cucumbers, in bowl
Combine cucumber with sauce and chill at least one hour, tossing once or twice before serving
Once the Wakame Cucumber salad has chilled and is ready, you just need to assemble the dish. You can purchase bao buns at most International or Specialty grocers. Simply steam the bao buns according to package instructions and top with Omaha Steaks Jalapeño Beef Stick, Wakame cucumber salad, rocato onion and drizzle with gochujang barbecue sauce and few white sesame seeds.
Chef Gibson recommends grilling the Jalapeño Beef Stick for just a few minutes to warm it up and give a nice smoky flavor. They use this amazing wood fired grill at Tribe.
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