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
2 tablespoons sweet chile sauce
2 tablespoons light soy sauce
Juice of small orange
1/2 cup shredded cabbage
1/4 cup shredded carrots
3/4 cup mayonnaise
1 to 2 tablespoons hoisin sauce
3/4 cup rice vinegar
1/4 cup sugar
1 cucumber, cut into very thin half moons
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
Leftover quick pickles can be stored in the refrigerator for up to 3 days.
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