Garlicky Hanger Steak and Eggs

1. 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.

2. 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.

3. In a large bowl toss together watercress and chile peppers; set aside.

4. 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.

5. 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

1. 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.

2. 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.