Korean-Style Hanger Steak in Lettuce Cups

Korean-Style Hanger Steak in Lettuce Cups
  • 4Servings


  • 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.