Hanger Steak with Shiitakes, Cranberries, and Ginger


"This hearty slow cooker meal incorporates all your typical holiday flavors in a new way. Well-balanced and earthy, this recipe turns out a dish with layers of flavor. Serve over quinoa that has been cooked in beef broth for a nice textural balance."
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4 h 45 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
  2. Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
  3. Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
  4. Set slow cooker to High; cook 4 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup


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