Ginger and sweet soy-marinated hanger steak

Vibrant stems of stir-fried purple sprouting broccoli completes Sophie Michell's simple steak supper
By Sophie Michell
Ginger and sweet soy-marinated hanger steak
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus 1-2 hours marinating
  • Effort: easy


For the steak

  • 1 tbsp pineapple juice
  • 2 cloves garlic, finely chopped
  • 1 x 2.5 cm piece fresh ginger, grated
  • 1 tbsp soy sauce
  • 1 tbsp sweet soy sauce
  • 1 x 1 kg hanger steak
  • vegetable oil, for frying

For the broccoli

  • 400 g purple sprouting broccoli
  • 1 red chilli
  • 1 clove garlic
  • 1 tbsp soy sauce

To serve

  • steamed jasmine rice


1. For the steak: mix the pineapple juice, garlic, ginger, soy sauce and sweet soy sauce together in a large bowl, then add the steak and turn to coat in the marinade. Cover with cling film and place into the fridge to marinate for 1-2 hours.

2. For the purple sprouting broccoli: blanch the broccoli in a pan of boiling salted water for 1-2 minutes, then drain and refresh under cold water. Set aside.

3. Take the steak out from the fridge and brush off the ginger and garlic. Heat a splash of vegetable oil in a large frying pan over a high heat and add the steak. Cook for 4-5 minutes on each side (for medium), or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest on a warm plate for 10 minutes.

4. To cook the broccoli, heat a splash of vegetable oil in a wok or large frying pan and fry the garlic and chilli for 1-2 minutes, or until softened but not coloured. Add the drained broccoli and soy sauce and cook for another 2-3 minutes, or until the broccoli is tender and heated through.

5. To serve, slice the steak and serve alongside the broccoli and steamed jasmine rice.

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