Ginger-Marinated Hanger Steak Recipe

Name: Ginger-Marinated Hanger Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, chopped; 1 cup cilantro leaves with tender stems; 3 tablespoons unseasoned rice vinegar; 2 tablespoons gochujang (Korean hot pepper paste); 1 tablespoon grated peeled ginger; 2 teaspoons reduced-sodium soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon freshly ground black pepper; 1 teaspoon sugar; 2 garlic cloves, finely chopped, divided; 1/4 cup plus 2 tablespoons vegetable oil, divided; 1 1/2 pounds hanger steak, central membrane removed, cut into 4 pieces; 4 baby bok choy, halved lengthwise; 1 tablespoon chopped fresh chives

Servings: persons

4 scallions, chopped
1 cup cilantro leaves with tender stems
3 tablespoons unseasoned rice vinegar
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon grated peeled ginger
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 garlic cloves, finely chopped, divided
1/4 cup plus 2 tablespoons vegetable oil, divided
1 1/2 pounds hanger steak, central membrane removed, cut into 4 pieces
4 baby bok choy, halved lengthwise
1 tablespoon chopped fresh chives

1
Puree scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill.
2
Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours.
3
Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 8-10 minutes for medium-rare (the thinner steaks will cook more quickly). Transfer to a cutting board and let rest at least 5 minutes before slicing.
4
Heat remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute. Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer.
5
Top steak with chives and serve with bok choy and reserved marinade alongside.
6
DO AHEAD:

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 scallions, chopped, 1 cup cilantro leaves with tender stems, 3 tablespoons unseasoned rice vinegar, 2 tablespoons gochujang (Korean hot pepper paste), and more.

Yes, Ginger-Marinated Hanger Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger-Marinated Hanger Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions