Sweet Chili Steak Sandwich With Slaw

TOTAL TIME: 1 hr 15 min
Prep: 45 min
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

MARINADE:
  • 1 tablespoon dark soy sauce
  • 2 oranges, juiced and zested
  • 1 tablespoon sugar
    STEAK:
      FRUITY CHILE SAUCE:
      • 2 tablespoons sweet chile sauce
      • 2 tablespoons light soy sauce
      • Juice of small orange
        HOISIN SLAW:
        • 1/2 cup shredded cabbage
        • 1/4 cup shredded carrots
          CUCUMBER QUICK PICKLES:
          • 1 cucumber, cut into very thin half moons
            JALAPENO QUICK PICKLES:
            • 3/4 cup rice vinegar
            • 1/4 cup sugar
            • 2 jalapenos or serranos, cut into thin rounds
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              Directions

              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.

              Notes

              Leftover quick pickles can be stored in the refrigerator for up to 3 days.

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