Sweet Potato Tempura And Steak Sandwich With Bok Choy And Miso Mayo

• 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)
• 1 large sweet potato
• Vegetable oil, for frying
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon kosher salt, divided
• 1/2 cup very cold club soda
• 1/2 teaspoon white miso paste
• 1/4 cup mayonnaise
• 1 teaspoon fresh lemon juice

1. 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.
2. 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.
3. 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.
4. 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 350u0b0F. 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.
5. 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.
6. The leftover miso mayo can be refrigerated for up to a week.

ginger, clove garlic, vegetable oil, soy sauce, mirin, kosher salt, black pepper, skirt, choy, sweet potato, vegetable oil, allpurpose, cornstarch, kosher salt, very cold club soda, white miso paste, mayonnaise, lemon juice

Taken from www.epicurious.com/recipes/food/views/sweet-potato-tempura-and-steak-sandwich-with-bok-choy-and-miso-mayo-51234910 (may not work)