- 1 1/4- 1 1/2 pounds hanger steak
- About 1/3 cup tamari or dark soy sauce
- 1/4 cup or 1 single-serving container unsweetened applesauce
- 2 limes -- 1 juiced (about 2 tbsp.), 1 cut into small wedges
- 1-inch piece fresh ginger, grated or finely chopped
- 3 large cloves garlic, finely chopped or grated
- 1 tablespoon (a scant palmful) Korean red pepper flakes (gochugaru) or 1 1/2 tsp. Aleppo or crushed red pepper
- 2 - 3 tablespoons 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 separated
Freeze the meat until firm, about 15 minutes. (This will make it easier to slice thinly.)
Meanwhile, in a shallow dish, whisk the tamari, applesauce, lime juice, ginger, garlic and red pepper flakes for the marinade.
Thinly slice the beef on an angle and add to the marinade; turn to coat.
In a large, round-bottom skillet or wok, heat 1 tbsp. oil, one turn of the pan, 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 8 minutes per batch. Transfer the meat to a platter; top with the sesame seeds and scallions. Serve with the lettuce and lime wedges.