For the marinade: Combine the garlic, ginger, light soy sauce, dark soy sauce, orange juice, orange zest and sugar in a medium bowl.
For the steak: Marinate the steak in the marinade mixture for at least 15 minutes or up to 1 hour.
Set a wok over high heat and add the peanut oil. Stir-fry the beef until it is slightly caramelized and has taken on some of the smoky wok flavor.
For the sauce: Place a small wok or skillet over high heat, add the chile sauce, light soy sauce and orange juice, and allow to bubble away until thickened.
For the slaw: Mix the cabbage, carrots, mayonnaise and hoisin sauce.
For the cucumber pickles: Dissolve the sugar into the vinegar. Add in the cucumbers.
For the jalapeno pickles: Dissolve the sugar into the vinegar. Add in the jalapenos.
On a potato bun, add some mayonnaise, a few slices of the steak, some sauce, pickles and slaw. Serve with tempura sweet potato fries, wonton chips or an egg roll on the side.
Leftover quick pickles can be stored in the refrigerator for up to 3 days.
Recipe courtesy of Ching-He Huang