Asian Inspired Cube Steak (Printable)

Tender soy-ginger marinated cube steak pan-seared with crisp stir-fried bell peppers and snap peas.

# What You’ll 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, 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 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 tender yet still 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 evenly, 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 Tips:

01 -
  • Cube steak is one of the cheapest cuts available, but the marinade transforms it into something that tastes like you ordered takeout from a really good restaurant.
  • Everything cooks in a single pan in under fifteen minutes, which means you can have dinner on the table before the rice cooker even finishes its cycle.
  • The vegetables stay bright and snappy, and that glossy sauce clings to every single bite without needing a bottle of anything from the store.
02 -
  • Do not skip the cornstarch in the marinade, because without it the sauce will stay thin and run off the meat instead of clinging to it.
  • Crowding the pan when searing the steaks will cause them to steam instead of brown, so cook in batches if your skillet is on the smaller side.
03 -
  • Grate the ginger directly into the marinade bowl using a microplane so the juices go right in and the tough fibers stay behind on the grater.
  • Let the steaks rest for one minute off the heat before serving so the juices redistribute instead of spilling onto the plate.

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