Sweet Chili Steak Sandwich With Slaw - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- 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.
- NotesLeftover quick pickles can be stored in the refrigerator for up to 3 days.
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