Asian Steak
Hanger steak marinated in a soy-Sriracha-sesame marinade, then air-fried in a Mealthy CrispLid.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 3/4 cup | 180 ml | soy sauce |
| 3 tablespoons | 45 ml | Sriracha hot sauce |
| 1 1/2 tablespoons | 23 ml | sesame oil |
| 1 1/2 tablespoons | 23 ml | brown sugar |
| 1 tablespoon | 15 ml | garlic powder |
| 1 tablespoon | 15 ml | ground ginger |
| 1 1/2 pounds | 680 g | hanger steak |
| — | cooking spray |
Instructions
SERVINGS: 2468 READY IN: 50min · PREP TIME: 10min · COOK TIME: 10min
Appliances — For best results, we recommend using: Mealthy CrispLid.
Directions:
- Place soy sauce, Sriracha sauce, sesame oil, brown sugar, garlic powder, and ground ginger in a gallon-size resealable bag and shake to combine. Place steak in bag, remove all air, and marinate for 30 minutes to 48 hours.
- Pat steak dry, spray with cooking spray, and place in CrispLid fryer basket, working in batches as needed.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in.
- Set to 500°F (260°C) and cook for 5 minutes; flip and cook for 5 additional minutes for medium-rare. The internal temperature should read 145°F (63°C). Lift the lid using the handle and set it on the silicone mat.
- Transfer steak to a cutting board to rest.