Slow-Cooker Chinese Five-Spice Hanger Steak
Hanger steak is a very lean cut, similar to flank or skirt steak, but has a stronger beef flavor than either of those cuts. Of course, if you can’t find hanger, you can sub with flank or skirt and still yield similar results. Look for grass-fed, if possible.
INGREDIENTS (yield: serves 8)
- 2½ lbs. hanger steak
- 1 Tbsp kosher salt
- 2 Tbsp brown sugar
- 2½ tsp Chinese Five Spice
- 1 Tbsp avocado oil (or other neutral oil)
- 2 tsp soy sauce (or Tamari)
- Combine salt, sugar and Chinese five-spice in a small ramekin and set aside.
- Rinse and (pat) dry the hanger steak. Place meat in a large baking dish and sprinkle all over with dry rub mixture. Cover with foil and refrigerate for at least 2 hours (and up to 12).
- Remove meat from refrigerator. If your slow cooker has the available setting to "brown", turn this on add the oil. Once heated, quickly sear the meat a couple minutes per side, working in batches. This doesn't need to be a deep sear, just enough to brown the surface. If your slow cooker does not have this setting, this can be done in a large skillet over medium-high heat on the stove.
- Add all the seared meat back to the slow cooker and turn setting to "low". In the same dish used to marinade the meat, add ½ cup water with the soy sauce, whisking to combine, including any juices drawn out from the meat and leftover spice that was in the dish, and pour into slow cooker. Cook on "low" for 7 - 8 hours, covered. Alternatively, cook on "high" for 4 hours.
- When meat is finished cooking, remove from the slow cooker to a large cutting board or plate, and shred with two forks. Then, place meat back into the liquid in the slow cooker, tossing gently to coat. Serve immediately.
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