Sweet Chili Steak Sandwich With Slaw
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
Ingredients
Marinade:
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
Steak:
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
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.
Cook’s Note
Leftover quick pickles can be stored in the refrigerator for up to 3 days.
