Hanger Steak with Asian Dipping Sauce

Hanger Steak with Asian Dipping Sauce
Servings: 4 Prep 15 mins Cook 12 mins


  • 2 tablespoons vegetable oil
  • 1 1/2 pounds hanger steak (see Note)
  • 1/4 teaspoon salt
  • 2 tablespoons cream sherry
  • 2 large scallions, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 1/2 cup beef broth
  • 1/4 cup water
  • 1/4 cup lite soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 cup uncooked white rice, cooked following package directions
  • Additional scallions for garnish, if desired

Make It

1. Heat a 12-inch nonstick saute pan or skillet briefly over medium-high heat; add oil. Season the steak with salt.

2. When oil in pan sizzles, add the steak. Cook for 5 minutes; turn and cook an additional 4 to 5 minutes for medium rare. Remove steak from pan and keep warm.

3. Take pan off heat and add sherry. Return pan to medium-high heat and cook for about 1 minute, scraping up any browned bits from the bottom. Add the scallions, ginger and garlic. Cook for 1 minute.

4. In a small bowl, mix together beef broth, water, soy sauce, oyster sauce, vinegar, cornstarch and sugar. Add to pan and bring to a simmer. Simmer for 1 minute over medium-high heat until slightly thickened. Take off heat and allow to cool slightly.

5. Slice the meat against the grain and arrange over cooked rice. Drizzle a few tablespoons of the sauce over the meat. Serve the rest of the sauce on the side. Garnish with additional sliced scallions, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 569, Fat, total (g): 23, chol. (mg): 83, sat. fat (g): 14, carb. (g): 47, fiber (g): 1, pro. (g): 39, sodium (mg): 1105, Percent Daily Values are based on a 2,000 calorie diet.