Hanger Steak Bowl Recipe
korean bbq, fermented red chile slaw, ginger aioli, brussels
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Fermented Red Chile Slaw
Ginger Aioli
Brussels Sprouts
Garnish (optional)
Method
Steak Preparation
- 1
Marinate the Steak
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper. Add the hanger steak and marinate for at least 30 minutes (or up to overnight) in the refrigerator.
- 2
Fermented Red Chile Slaw Preparation
- 3
Prepare the Slaw
In a large bowl, combine shredded red cabbage, shredded carrots, fermented red chiles, rice vinegar, honey, and salt. Toss together until well mixed and set aside to allow flavors to meld.
Ginger Aioli Preparation
- 4
Mix the Aioli
In a small bowl, whisk together mayonnaise, grated ginger, minced garlic, lemon juice, and salt. Adjust seasoning to taste and refrigerate until ready to serve.
Brussels Sprouts Preparation
- 5
Roast the Brussels Sprouts
Preheat the oven to 425°F (220°C). On a baking sheet, toss halved Brussels sprouts with olive oil, salt, and black pepper. Roast in the oven for 20-25 minutes, or until crispy and golden brown.
Assembly
- 6
Assemble the Bowl
In a bowl, layer sliced hanger steak, fermented red chile slaw, and roasted Brussels sprouts. Drizzle with ginger aioli. Garnish with sesame seeds and sliced green onions if desired.