Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
Set slow cooker to High; cook 4 hours.
Soak hanger steak in cold water in a
nd extra fat from the steak. Carefully cut out the connective
edium-coarse texture.
Break steak down into 4-ounce pieces
Mix soy sauce, ginger, garlic and vinegar together in a shallow dish with a lid or a large resealable plastic bag. Add the steak and marinate for at least 30 minutes to a few hours.
When you're ready to cook, remove the steak from the marinade, shaking off any excess. Place on a broiler pan and broil to your preferred doneness, about 6 minutes per side for medium-rare.
Let rest for 5 minutes, the slice the steak against the grain and serve with your favorite sides.
egrees C).
Place beef chuck steak on a work surface and
n beer.
Place flank steak into a non-reactive container
mall bowl; mix well. Place beef steak and marinade in food-safe
Sprinkle the beef flank steak with steak seasoning on both sides. Heat
Cut beef steak crosswise into three equal pieces
Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.
Trim fat from boneless beef sirloin steak.
Cut steak into 1 1/2-inch pieces.
Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.
Add beef pieces; toss to coat.
Let stand 15 minutes.
Combine all ingredients except beef flank steak. Marinade beef* in mixture 12 to 24 hours in refrigerator. Grill following your favorite method.
Cut beef round steak in 1/2-inch strips.
Coat with mixture of all-purpose flour, salt and pepper.
In large skillet brown strips in 1/4 cup hot shortening.
Thinly slice and cut the beef or steak into bite size pieces. Marinate for 5 to 6 minutes in a mixture of Sake, sesame oil and ginger juice. Mix together beaten egg, flour, cornstarch and baking powder. Coat meat with this mixture and deep fry in hot oil until crisp. Garnish with tomato wedges and parsley.
s a flareup. Grill the steak for 4 to 5 minutes
nto both sides of the hanger steak.
Cover and refrigerate the
Place pork shoulder, hanger steak, and pork fat on a
For the marinade:
Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.
Pour the marinade over the steaks and refrigerate for at least 6 hours.
For the cherry sauce:
Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the ...
prinkle on both sides of beef cutlets.
Fill plastic zip