Asian Inspired Cube Steak (Printer-Friendly)
Pan-seared cube steak in a soy-ginger marinade with crisp stir-fried vegetables, ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 4 cube steaks, about 1.1 lb total
→ Marinade
02 - 3 tablespoons soy sauce
03 - 1 tablespoon fresh ginger, grated
04 - 2 cloves garlic, minced
05 - 1 tablespoon sesame oil
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon honey
08 - 1 teaspoon 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 tablespoon toasted sesame seeds
14 - Fresh cilantro, to taste (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 - Place the cube steaks in a shallow dish and pour half of the marinade over them, turning to coat evenly. Allow 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 with a light drizzle of oil. Sear the marinated cube steaks for 2 to 3 minutes per side until 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 tender-crisp.
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 meat and vegetables, and becomes glossy.
06 - Transfer to a serving platter 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 doubles as a stir fry sauce, so every bite of meat and vegetable gets coated in that glossy, savory glaze.
- Cube steak is budget friendly and tenderizes beautifully in the soy ginger bath, making it taste far more luxurious than it costs.
02 -
- Do not skip the cornstarch in the marinade because without it the reserved sauce stays thin and watery instead of coating everything in that restaurant quality glaze.
- Overcooking the steaks past three minutes per side turns cube steak from tender to tough, so set a timer and trust it.
03 -
- Slice the steaks into strips before returning them to the pan so every piece gets thoroughly coated in the glossy sauce and is easier to eat with chopsticks.
- Toast the sesame seeds in a dry pan right at the start and set them aside so you do not forget when everything is moving fast at the end.