For a quick dinner tonight, I made roast beef sandwiches on ciabatta, using predominantly Chinese seasonings. My dad made is famous roast beef tenderloin for me, marinated in soy sauce, ginger, garlic and scallions. We eat it at home thinly sliced, with a soy-garlic dipping sauce, as a cold appetizer. Traditionally, instead of using the lean tenderloin, we use a cut of beef that includes some tendon, to give a chewier texture. My grandfather usually will make a cold meat platter that includes this beef, stewed tongue, liver, and other assortments of tripe and tendon.
For the roast beef: you can use thin shaved deli beef.
Cilantro-Five spice mayonnaise: Mix together 1 tsp finely minced cilantro, 1 tsp five spice powder, with 2 Tbsp mayo.
Caramelized onion and pepper in oyster sauce: Saute thinly sliced vidalia onion and red bell pepper in oil until browned and soft. Add 1/2 tsp sugar and continue to saute another minute. Add 1 Tbsp oyster sauce and stir to combine.
Cut open ciabatta rolls and lightly toast. Smear a layer of mayo on the bottom ciabatta slice, stack the beef, top with a mound of onions and pepper, and cap off with ciabatta top.