Marinated Steak with Mushrooms and Snow Peas

By drinkfairy

Ingredients

• 1 1/2 pound hanger steak
• 1 inch fresh ginger (sliced)
• 1/3 cup soy sauce
• 4 cloves garlic
• 2 tablespoons brown sugar
• pinch red pepper flakes
• 1/4 cup vegetable oil plus 2 tablespoons
• 1 pound cremini mushrooms (sliced)
• 8 ounces snow peas
• 1/3 cup store-bought fermented black bean sauce
• 2/3 cup store-bought hoisin sauce
• 1 tablespoon pickled ginger (chopped)
• 1/4 cup ginger ale
• 2 tablespoons cilantro (chopped)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

Whisk to combine the soy sauce, sugar and vegetable oil in a baking dish. Add the ginger, garlic and chili flakes. Add the steak and toss to evenly coat. Cover with plastic and place in the refrigerator for 4 hours or up to 12 hours.
When ready to grill, pull the steak out of the refrigerator for 30 minutes. Preheat grill to high heat.
Wipe excess marinade away from the steak. Season both sides with salt and pepper.
Place the steak on the grill to sear and flip after 3-4 minutes. Sear the other side for another 3-4 minutes. Remove to a cutting board. Tent with aluminum foil and let rest for ten minutes. Slice the steak against the grain.
Meanwhile, preheat a large sauté pan over medium-high heat. Add 2 tablespoons of vegetable oil and the mushrooms. Season with black pepper. Sautee, stirring only occasionally, until well browned, about 5 minutes. Then add the snow peas and continue to sauté until slightly charred, about 4 minutes. Add the fermented black bean sauce, hoisin sauce and pickled ginger. Stir to combine. Deglaze the pan with ginger ale and bring to a simmer. Serve with sliced steak on top. Garnish with cilantro.

Tips
- Use a flank steak or a skirt steak for more delicious, affordable cuts of steak.