Adapted from West Coast Prime Meats Cooks © 2015

 

Ingredients

  • One pound hanger steak, cut in one-inch strips
  • Six tablespoons brown miso
  • Two tablespoons sake
  • Two tablespoons sugar
  • Eight Chinese pot sticker skins
  • Four cups canola or peanut oil for frying
  • Third-cup Sriracha sauce
  • One and one-third cup prepared mayonnaise
  • Quarter of a white cabbage, shredded finely
  • One tablespoon sesame seeds (optional)
  • One bunch cilantro (optional), chopped finely

Instructions

  1. Whisk together the miso, sake and sugar to make a miso marinade.
  2. Marinate hanger steak pieces in miso marinade for 30 minutes.
  3. While the steak marinates, in a medium-sized heavy pot, heat the oil to 350 degrees, using a candy or instant-read thermometer to test the temperature. Once the oil reaches 350 degrees, deep-fry the pot sticker skins for about 20 seconds or until crispy. Set aside on a paper-towel-lined sheet pan or plate.
  4. Grill steak pieces for 3 to 4 minutes per side for medium or longer for well done.
  5. Mix the Sriracha and mayonnaise and set aside.

Assembly

  1. Put two pot sticker skins on each plate.
  2. Place a little shredded cabbage on each skin.
  3. Drizzle the Sriracha mayo on the cabbage, then top with the hanger steak.
  4. Garnish with sesame seeds and cilantro. 
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.