Asian Inspired Cube Steak (Printable Version)
Soy-ginger marinated cube steak pan-seared with crisp bell peppers and snap peas in a glossy Asian glaze.
# What You Need:
→ Meats
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)
# Directions:
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 with a light drizzle of oil. Sear the marinated cube steaks for 2 to 3 minutes per side until well 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 sliced onion. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the seared cube 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 steak and vegetables evenly, 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 -
- Cube steak is absurdly cheap and when treated right it becomes fork tender in under fifteen minutes of cooking time.
- The marinade doubles as a finishing sauce so nothing gets wasted and every bite is coated in that glossy savory glaze.
- You probably already have every single ingredient in your pantry right now.
02 -
- Do not skip the cornstarch in the marinade because without it your sauce will be thin and watery instead of thick and clinging.
- Resist the urge to move the steaks while they sear because letting them sit undisturbed is what builds that caramelized crust.
03 -
- If you have the time let the steaks marinate for a full hour in the fridge because the extra time transforms the texture from tender to melt in your mouth.
- Always add the sesame oil to the marinade rather than the cooking pan because it burns at high heat and turns bitter.