"HANGER STEAK, ALSO KNOWN AS BUTCHER’S STEAK, IS A CUT THAT IS PRIZED FOR ITS FLAVOR. MY GLAZE IS TANTALIZING WITH THE BEEF ALONG WITH THE PAIRING OF STICKY RICE, EARTHY SHISHITO PEPPERS, AND BOK CHOY THAT HAS A SESAME FINISH. MY HANGAR STEAK DISH IS A CROWD-PLEASER." - CAT CORA
Asian Glazed Hangar Steak- A premium quality Beef pan-seared with only salt and pepper until sealed and then bushed with the homemade Asian glaze and placed in the oven to finish the cooking.
Sticky Rice- Glutinous rice soaked for 24 hours and then cooked until firm but sticky, topped with the rice vinegar.
Shishito Peppers- Sautéed peppers with soy sauce, a squeeze of lemon juice, and a toss of sesame seeds.
Sesame Bok Choy- Steamed Bok Choy finished with olive oil, sesame oil, and a sprinkle of salt.
Asian Glazed Hanger Steak- Hanger steak, Sake, Onions, Fresh Ginger, Garlic, Olive Oil, Miso, Sriracha, Scallions, Sant and Pepper
Sticky Rice- Glutinous Rice, Rice Vinegar
Shishito Peppers- Shishito Peppers, Olive Oil, Soy Sauce, Lemon, Sesame Seeds, and Salt
Sesame Bok Choy- Bok Choy, Olive Oil, Sesame Oil, Lemon, and Salt
Stovetop-submerge bags in boiling water. Sauces 3 -4 min, Sides 5 - 6 min and Proteins 7 - 8 min.
Microwave-puncture bags and microwave them. Sauces 3 - 4 min, Sides 5 - 6 min and Proteins 7 - 8 min. Time may vary depending on the microwave. Recommended that times are done in increments util de desired temperature is achieved.