Stir fry is one of our favorite go-to weekday meals! It’s quick, easy, and delicious and our 100% grassfed hanger steak adds a hearty punch. Created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave.
- 1 lb Foxhollow hanger steak
- 1 tbs cornstarch
- 1 tbs soy sauce
- ¼ onion, thinly sliced
- 1 small head broccoli, stems removed, florets cut into small pieces
- 5oz fresh green beans
- 1 inch ginger, peeled & thinly sliced
- 3 cloves garlic, thinly sliced
- 1.5 tbs fish sauce
- 3 tbs mirin
- 3 tbs rice vinegar
- ½ lime, juiced
- ½ tsp honey
- ½ tsp sriracha
- 4 tbs peanut oil, divided
- kosher salt
- black pepper
- serve with long grain rice & garnish with sesame seeds, sliced green onion, cilantro & fresh lime juice
Remove hanger steak from packaging & pat dry. There is a tendon that goes down the center of the steak that needs to be removed. Do so by carefully running your knife down either side of the tendon, separating it from the steak, creating two individual pieces of meat. Discard the tendon.
Transfer the two pieces of hanger steak to a plate & place in the freezer for 20 minutes. This will make the meat easy to slice very thinly. Remove from the freezer & slice each steak as thinly as possible.
Place the steak slices in a bowl & add cornstarch, soy sauce & 1 tbs peanut oil. Use tongs to toss everything together until the steak is well coated. Set aside.
In a small bowl, whisk together the fish sauce, mirin, rice vinegar, lime juice, honey & sriracha. Taste & adjust the sauce to your preference. Set aside.
Heat a cast iron skillet over medium-high flame. Add 2 tbs peanut oil &, once very hot, add the onion, broccoli, green beans & ginger. Saute over medium-high heat until the veggies brighten & just begin to soften, about 3 minutes. Add the garlic & cook for 1 minute more. Remove the veggies from the skillet & set aside.
Add the last tbs of peanut oil to the pan & return the heat to medium-high. Once the oil is hot add the steak to the pan, spreading the pieces out into a single layer. Allow to brown without tossing for about 3 minutes. Add the veggies back to the skillet along with the sauce & toss continuously, making sure the sauce coats the meat & the veggies well, for about 1 to 2 minutes longer.
Remove the skillet from the heat & spoon the beef & veggies over rice. Garnish with green onions, minced cilantro, sesame seeds & a spritz of fresh lime juice.