Sweet Potato Tempura and Steak Sandwich with Bok Choy and Miso Mayo
Sweet Potato Tempura and Steak Sandwich with Bok Choy and Miso Mayo is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Whisk the ginger, garlic, 1 tablespoon oil, soy sauce, mirin, salt, and pepper in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk the ginger, garlic, 1 tablespoon oil, soy sauce, mirin, salt, and pepper in a small bowl.
Place the skirt steak in a resealable plastic bag and pour the marinade over.
Turn to coat and let sit at room temperature 30 minutes.
Remove the skirt steak from the marinade.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the steak and sear to desired doneness, about 3 minutes per side for medium rare.
Let steak rest on a cutting board.
Wipe out skillet and heat remaining 1 tablespoon oil.
Sear the bok choy cut side down over medium-high heat until browned, 2 to 3 minutes.
Flip the bok choy over, add 1/4 cup water, cover, and cook 2 minutes more.
Remove bok choy and roughly chop.
Using a mandoline, carefully slice the sweet potato lengthwise into 1/8-inch-thick planks.
Select 4 planks from the center of the sweet potato that are similar in size.
Meanwhile, fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F.
Sift the flour, cornstarch, and 1/2 teaspoon salt into a large bowl.
Gently incorporate the club soda into the flour mixture; do not overmix.
Coat 2 slices sweet potato in the batter and fry, turning occasionally, until golden brown, about 5 to 6 minutes.
Repeat with remaining 2 slices sweet potato.
Sprinkle with remaining 1/4 teaspoon salt and drain on a cooling rack placed over a sheet tray.
Assemble the sandwich: Mix together the miso, mayonnaise, and lemon juice in a small bowl.
Thinly slice the skirt steak against the grain.
Place 1 fried sweet potato slice on a plate and layer with half the bok choy, half the skirt steak and 1 tablespoon of miso mayo.
Top with another sweet potato slice to form a sandwich.
Repeat with remaining sweet potato slices to make a second sandwich.
The leftover miso mayo can be refrigerated for up to a week.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.