Sweet Chili Steak Sandwich With Slaw

  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
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3 cloves garlic, finely grated

2 teaspoons finely grated ginger

1/2 cup light soy sauce 

1 tablespoon dark soy sauce 

2 oranges, juiced and zested 

1 tablespoon sugar


1 flank steak, thinly sliced against the grain

2 teaspoons peanut oil

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

3/4 cup mayonnaise

1 to 2 tablespoons hoisin sauce

Cucumber Quick Pickles:

3/4 cup rice vinegar

1/4 cup sugar

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

Hawaiian split-top hot dog buns

Japonese mayonnaise, such as Kewpie, for serving

Serving suggestions: tempura sweet potato fries, fried wonton chips or egg roll 


  1. For the marinade: Combine the garlic, ginger, light soy sauce, dark soy sauce, orange juice, orange zest and sugar in a medium bowl.
  2. For the steak: Marinate the steak in the marinade mixture for at least 15 minutes or up to 1 hour.
  3. 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.
  4. 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.
  5. For the slaw: Mix the cabbage, carrots, mayonnaise and hoisin sauce.
  6. For the cucumber pickles: Dissolve the sugar into the vinegar. Add in the cucumbers.
  7. For the jalapeno pickles: Dissolve the sugar into the vinegar. Add in the jalapenos.
  8. 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.

Cook’s Note

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