Asian Cube Steak (Printable)

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 (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. Allow to marinate for at least 10 minutes, or up to 1 hour for deeper flavor. 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 sliced onion. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
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 steak and vegetables, and becomes glossy.
06 - Transfer to serving plates and garnish with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Serve immediately with steamed rice or noodles.

# Expert Tips:

01 -
  • Cube steak is one of the cheapest cuts at the butcher counter, yet it turns meltingly tender when treated right.
  • The double duty marinade means zero waste and maximum flavor with almost no extra effort.
  • Everything cooks in a single pan, which means cleanup is done before the rice cooker even pops.
02 -
  • Do not skip the cornstarch in the marinade because it is the only thing standing between you and a watery sauce puddled at the bottom of the pan.
  • If you let the steak marinate for a full hour in the fridge, the texture transforms from good to genuinely restaurant quality.
  • A pinch of red pepper flakes in the marinade is an easy upgrade if you like a little fire with dinner.
03 -
  • Toast the sesame seeds yourself in a dry pan for thirty seconds, shaking constantly, because the pre toasted ones from the store taste flat in comparison.
  • Pat the cube steaks dry with a paper towel before adding the marinade so the glaze actually clings instead of sliding right off.

Go Back