Asian Inspired Cube Steak (Printable)
Savory pan-seared cube steak with ginger-soy marinade and crisp stir-fried vegetables, ready in 30 minutes.
# 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 - 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 and add 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 onion. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
05 - Return the 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 everything is heated through.
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 -
- The soy sesame marinade works magic on cube steak, breaking it down into something genuinely tender without any fancy technique.
- Everything cooks in one pan, which means dinner is done and cleanup is minimal on even your busiest nights.
02 -
- Split the marinade in half before adding the meat because you need the reserved portion to finish the dish and if you contaminate it you cannot use it safely.
- Letting the steak marinate a full hour in the fridge transforms the texture dramatically if you have the time.
03 -
- Pat the cube steaks dry before marinating so the sauce clings rather than sliding off wet meat.
- Your wok or skillet must be fully preheated before the meat goes in because a lukewarm pan will steam the steaks instead of searing them.