Asian Inspired Cube Steak (Print version)

Soy-ginger marinated cube steak pan-seared with crisp bell peppers and snap peas in a savory sesame glaze.

# What goes in:

→ Beef

01 - 4 cube steaks, approximately 1.1 lb total

→ Marinade & Sauce

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)

# Cooking steps:

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 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 nicely 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 the vegetables are 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 steaks and vegetables with a glossy finish, and is heated through.
06 - Plate immediately and garnish with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Serve alongside steamed rice or noodles.

# Tips from flavorandfeast:

01 -
  • Cube steak is one of the cheapest cuts at the butcher counter, but this marinade makes it taste like a splurge.
  • Everything cooks in one pan, which means dinner is on the table and the dishes are almost done before you even sit down.
  • The leftover sauce glazes the vegetables into something so good you will eat them straight from the pan while nobody is watching.
02 -
  • Cornstarch settles fast, so give the reserved marinade one final whisk right before you pour it into the hot pan or it will clump instead of glaze.
  • If your skillet is not hot enough when the steaks go in, they will steam rather than sear, and you will miss that caramelized crust that makes this dish special.
03 -
  • If you have the time, let the steaks marinate for a full hour in the refrigerator because the extra time transforms the texture from tender to fork cuttable.
  • A pinch of red pepper flakes added to the marinade gives the whole dish a gentle warmth that does not overpower but keeps you reaching for another bite.

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