Asian Inspired Cube Steak (Printable version)
Cube steak marinated in soy and ginger, pan-seared with crisp bell pepper and snap peas in a glossy Asian glaze.
# What you need:
→ Beef
01 - 4 cube steaks, about 1.1 lb total
→ Marinade
02 - 3 tbsp soy sauce
03 - 1 tbsp fresh ginger, grated
04 - 2 cloves garlic, minced
05 - 1 tbsp sesame oil
06 - 1 tbsp rice vinegar
07 - 1 tbsp honey
08 - 1 tsp cornstarch
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 cup sugar snap peas
11 - 1 small onion, thinly sliced
12 - 2 green onions, chopped
→ Garnish
13 - 1 tbsp toasted sesame seeds
14 - Fresh cilantro, to taste (optional)
# How To:
01 - In a mixing bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, honey, and cornstarch until smooth and well combined.
02 - Place the cube steaks in a shallow dish and pour half of the marinade over them, turning to coat evenly. Set aside to marinate for at least 10 minutes. Reserve the remaining marinade for the stir-fry.
03 - Heat a large skillet or wok over medium-high heat and add a light drizzle of oil. Sear the marinated cube steaks for 2 to 3 minutes per side until nicely browned and cooked through. Remove from the skillet and keep warm.
04 - In the same skillet, add the sliced red bell pepper, sugar snap peas, and onion. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the steaks to the skillet and pour in the reserved marinade. Toss everything together and cook for 1 to 2 more minutes until the sauce thickens, coats the meat and vegetables with a glossy finish, and everything is heated through.
06 - Transfer to plates and garnish with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Serve immediately alongside steamed rice or noodles.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get deep flavor with almost zero effort.
- Everything cooks in one pan, which means cleanup is almost embarrassingly easy.
- It converts skeptics who think cube steak is only good for country frying.
02 -
- Do not overcrowd the pan when searing or the steaks will steam instead of browning, which I learned the hard way on a humid summer night.
- Reserving half the marinade before it touches raw meat is non negotiable if you want a safe, clean sauce to finish the dish.
03 -
- Pat the cube steaks dry with a paper towel before marinating so the sauce clings instead of sliding off wet meat.
- Toast your own sesame seeds in a dry pan for two minutes and you will never go back to the store bought ones again.