Korean-Style Hanger Steak in Lettuce Cups

Korean-Style Hanger Steak in Lettuce Cups

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1¼ - 1½

    lb hanger steak

  • ½

    about ½ c tamari or dark soy sauce

  • ¼

    c or 1 single-serving container unsweetened applesauce

  • 2

    limes - 1 juiced (about 2 tbsp), 1 cut into small wedges

  • 1

    -in piece fresh ginger, grated or finely chopped

  • 3

    large cloves garlic, finely chopped or grated

  • 1

    tbsp Korean red pepper flakes (gochugaru), or 1½ tsp Aleppo or crushed red pepper

  • 2-3

    tbsp stir-fry oil infused with garlic and ginger or any light, high-temperature oil, such as grapeseed

  • toasted sesame seeds, for garnish

  • 1

    bunch scallions, whites and light green parts, thinly sliced on an angle

  • 2

    heads Bibb lettuce or 1 head iceberg, cored, leaves seaparated


1. Freeze the meat until firm, about 15 min. (This will make it easier to slice thinly.) 2. Meanwhile, in a shallow dish, whisk the tamari, applesauce, lime juice, ginger, garlic and red pepper flakes for the marinade. 3. Thinly slice the beef on an angle and add to the marinade; turn to coat. 3. In a large, round-bottom skillet or wok, heat 1 tbsp oil, over high. Working in two or three batches, stir-fry the meat, adding more oil between batches, until the meat is reddish brown and very crispy, 5 to 89 min per batch. Transfer the meat to a platter; top with the sesame seeds and scallions. Serve with the lettuce and lime wedges.


Facebook Conversations