Recipes and Cooking Garlicky Hanger Steak and Eggs Be the first to rate & review! Wake up to a hearty hanger steak and eggs breakfast or enjoy this hanger steak recipe as breakfast for dinner. There's no wrong time to dig in to this protein-rich meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 27, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 30 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound beef hanger steak or beef tenderloin tips, trimmed and cut into 2-inch pieces 2 tablespoon minced garlic (12 cloves) 1 tablespoon vegetable oil 1 teaspoon sugar ½ teaspoon salt ½ teaspoon ground black pepper ¼ cup reduced-sodium soy sauce ¼ cup rice vinegar ¼ cup sweet rice wine (mirin) 1 tablespoon sugar 1 tablespoon fish sauce 1 teaspoon Asian chili sauce (Sriracha sauce) 1 bunch watercress or fresh baby spinach, trimmed and rinsed 2 fresh Fresno chile peppers or other mild red chile peppers, stemmed and thinly sliced* 1 tablespoon butter, chilled 1 recipe Easy Scrambled Eggs with 1/4 cup snipped fresh cilantro added to the beaten eggs Easy Scrambled Eggs 6 eggs ⅓ cup milk, half-and-half, or light cream ¼ teaspoon salt dash ground black pepper 1 tablespoon butter or margarine Directions Place beef in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine garlic, oil, the 1 teaspoon sugar, the salt, and black pepper. Pour marinade over beef in bag. Seal bag; turn to coat beef. Marinate in the refrigerator for at least 30 minutes or up to 24 hours. In a small bowl combine soy sauce, rice vinegar, rice wine, the 1 tablespoon sugar, the fish sauce, and Asian chili sauce. Whisk until sugar dissolves; set aside. In a large bowl toss together watercress and chile peppers; set aside. Heat a very large skillet over medium-high heat. Add the beef pieces to the hot dry skillet in a single layer (do not move pieces). Cook for 2 minutes to form a crust on the meat. Turn and cook about 2 minutes more or until medium-rare doneness. Add hot beef to watercress mixture in bowl; toss to combine. Drain drippings from skillet; return skillet to medium-high heat. For sauce, carefully pour soy sauce mixture into hot skillet, scraping up any browned bits from the bottom of the skillet. Cook about 2 minutes or until reduced and slightly thickened. Remove skillet from heat; add butter, stirring until melted. Immediately pour some of the sauce over meat-watercress mixture, tossing to wilt and coat the greens. Serve with Easy Scrambled Eggs with cilantro and the remaining sauce. Easy Scrambled Eggs In a medium bowl beat together eggs, milk, salt, and pepper with a whisk. In a large skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Immediately remove from the heat. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Note: Adding a little sugar to the beef helps obtain a quicker sear, which allows the beef to be crisp on the edges and medium-rare in the center. The residual heat from the beef and the sauce wilts the greens perfectly. The peppery flavor of watercress is particularly good, but spinach works, too. A crisp baguette is great on the side. Rate it Print Nutrition Facts (per serving) 366 Calories 19g Fat 13g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 366 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 40% Cholesterol 271mg 90% Sodium 1174mg 51% Total Carbohydrate 13g 5% Total Sugars 9g Protein 33g Vitamin C 33.1mg 165% Calcium 111.1mg 9% Iron 3.1mg 17% Potassium 613mg 13% Folate, total 48.4mcg Vitamin B-12 1.8mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.