Adapted from West Coast Prime Meats Cooks © 2015



  • 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


  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.


  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.