Five-Spice Hanger Steak
with Stir-Fried Brown Rice
Five-spice powder is just that — a combination of five spices! It is commonly used in Chinese cuisine and lends a slightly sweet and spicy flavor wherever it is used. Blends can vary greatly by individual restaurant and region, but the typical combination of spices includes star anise, cinnamon, cloves, fennel, and Sichuan pepper.
- 2 Hanger Steaks
- 2 Scallions
- 2 Cloves Garlic
- 1 Tablespoon Five-Spice Powder
- 1 Small Piece of Ginger
- ¾ Cup Brown Rice
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Sesame Oil
- 1 Bunch Bean Sprouts
- 1 Large Carrot
- 1 Lime
- 1 Bunch Snow Peas
First, put 1½ cups of water on to boil. Then, roughly chop the scallions, then peel and dice the carrot. Trim the ends off of the snow peas, then finely chop the garlic. Lastly, peel and finely chop the ginger. Set everything aside.
Once the water is boiling, add the brown rice. Reduce the heat, cover, and simmer for about 14-18 minutes, or until all of the water has been absorbed. Remove from the heat and fluff with a fork.
While the rice is cooking, season the hanger steaks with salt, pepper, and the five-spice powder. Drizzle a little olive oil in a medium pan, then turn the heat to high. Sauté the hanger steaks over high heat for 3-4 minutes per side, or to desired doneness. Remove them from the pan and allow them to rest.
In the same pan, drizzle in a little more olive oil, then sauté the carrots for about 2 minutes, or until they start to soften. Next, add the ginger and garlic and sauté for about 30 seconds, then add the snow peas and bean sprouts.
Next, add the soy sauce and sesame oil to the pan with the vegetables. Then, stir in the cooked rice and remove the pan from the heat.
Divide rice and vegetables between two plates. Thinly slice the cooked hanger steak and lay it over over the top of the stir-fried rice. Garnish with a lime wedge and the scallions, and dig in!