MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlicky Hanger Steak & Eggs
 Categories: Beef, Chilies, Herbs, Greens
      Yield: 6 Servings
 
  1 1/2 lb Hanger steak; trimmed, in 2"
           - pieces *
      2 tb Minced garlic
      1 tb Vegetable oil
      1 ts Sugar
    1/2 ts (ea) salt & black pepper
    1/4 c  Soy sauce
    1/4 c  Rice vinegar
    1/4 c  Sweet rice wine (mirin)
      1 tb Sugar
      1 tb Fish sauce
      1 ts Asian Sriracha sauce
      1 bn Watercress or fresh baby
           - spinach; trimmed, rinsed
      2    Fresh Fresno chilies;
           - stemmed, thin sliced
      1 tb Butter; chilled
      1    Recipe Easy Scrambled Eggs
           +=WITH=+
    1/4 c  Snipped fresh cilantro added
           - to the beaten eggs
 
  Place beef in a resealable plastic bag set in a shallow
  dish. For marinade, in a small bowl combine garlic, oil,
  the 1 teaspoon sugar, the salt, and black pepper. Pour
  marinade over beef in bag. Seal bag; turn to coat beef.
  Marinate in the refrigerator for at least 30 minutes or up
  to 24 hours.
  
  In a small bowl combine soy sauce, rice vinegar, rice
  wine, the 1 tablespoon sugar, the fish sauce, and Asian
  chili sauce. Whisk until sugar dissolves; set aside.
  
  In a large bowl toss together watercress and chile
  peppers; set aside.
  
  Heat a very large skillet over medium-high heat. Add the
  beef pieces to the hot dry skillet in a single layer (do
  not move pieces). Cook for 2 minutes to form a crust on
  the meat. Turn and cook about 2 minutes more or until
  medium-rare doneness. Add hot beef to watercress mixture
  in bowl; toss to combine. Drain drippings from skillet;
  return skillet to medium-high heat.
  
  For sauce, carefully pour soy sauce mixture into hot
  skillet, scraping up any browned bits from the bottom of
  the skillet. Cook about 2 minutes or until reduced and
  slightly thickened. Remove skillet from heat; add butter,
  stirring until melted. Immediately pour some of the sauce
  over meat-watercress mixture, tossing to wilt and coat the
  greens. Serve with Easy Scrambled Eggs with cilantro and
  the remaining sauce.
  
  * Adding a little sugar to the beef helps obtain a quicker
  sear, which allows the beef to be crisp on the edges and
  medium-rare in the center. The residual heat from the beef
  and the sauce wilts the greens perfectly. The peppery
  flavor of watercress is particularly good, but spinach
  works, too. A crisp baguette is great on the side.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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