Asian Inspired Cube Steak (Print Version)
Pan-seared cube steak in a soy-ginger-sesame glaze with crisp stir-fried bell peppers and snap peas.
# What You'll 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)
# How-To 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 - 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 nicely browned and just 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 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 more minutes until heated through and the sauce becomes glossy.
06 - Transfer to plates 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 cornstarch in the marinade creates this velvetty glaze that makes cube steak feel like something from a restaurant.
- Everything including the vegetable stir fry lands in one pan, so cleanup is almost embarrassingly easy.
02 -
- Do not skip the cornstarch or your sauce will run straight off the meat and pool sadly at the bottom of the plate.
- Resist the urge to crowd the pan because steaming is the enemy of that gorgeous sear.
03 -
- If you have the time, let the steaks marinate for a full hour in the fridge and you will be rewarded with deeper flavor penetration.
- Add a pinch of red pepper flakes to the marinade if you want a slow warm hum of heat running through every bite.