Korean-Style Hanger Steak in Lettuce Cups
By cheeserohan
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Ingredients
- 1 1/4 - 1 1/2 lb hanger steak
- 1/2 about 1/2 c tamari or dark soy sauce
- 1/4 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 1 1/2 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
Details
Adapted from rachaelraymag.com
Preparation
Step 1
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.
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