Lunch: Sweet Potato Tempura and Steak Sandwich with Bok Choy and Miso Mayo

Ingredients

2 teaspoons finely grated ginger
1 large clove garlic, finely grated
3 tablespoons vegetable oil, divided
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 ounces skirt steak, cut into 2 pieces
2 heads baby bok choy, split in half lengthwise (1/2 pound)

Instructions

Whisk 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.

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