Asian Inspired Cube Steak (Print)
Pan-seared cube steak in a soy-ginger-sesame marinade served with crisp stir-fried vegetables.
# 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 (optional)
# How To Make It:
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 - Arrange the cube steaks in a shallow dish and pour half of the marinade over them, coating evenly. Allow to marinate for at least 10 minutes at room temperature. Reserve the remaining marinade for the stir-fry.
03 - Heat a large skillet or wok over medium-high heat with a light drizzle of oil. Sear the marinated cube steaks for 2 to 3 minutes per side until well browned and cooked through. Transfer to a plate 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 crisp-tender.
05 - Return the seared steaks to the skillet and pour in the reserved marinade. Toss everything together and cook for 1 to 2 minutes until the sauce thickens, coats the steaks and vegetables, and becomes glossy.
06 - Serve immediately, garnished with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Pair with steamed rice or noodles.
# Expert Tips:
01 -
- The marinade doubles as a finishing sauce, so nothing goes to waste and every bite is layered with flavor.
- Cube steak is budget friendly but tastes downright luxurious when treated with a quick soy ginger bath.
02 -
- Do not skip the cornstarch in the marinade, without it the sauce stays thin and watery instead of clinging to the meat and vegetables.
- Resist the urge to move the steaks while they sear, letting them sit undisturbed is what builds that deep golden crust.
03 -
- Always slice your vegetables before you start cooking because this dish moves fast once the heat is on.
- Use the largest skillet you own since crowding the pan is the enemy of a good sear and crisp tender vegetables.