Asian Inspired Cube Steak (Printer-Friendly)

Tender soy-ginger marinated cube steak pan-seared with crisp stir-fried vegetables for a quick weeknight dinner.

# 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 with a 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 just tender but 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 additional minutes until the sauce is glossy and everything is heated through.
06 - Transfer to plates and serve immediately, garnished with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Pair with steamed rice or noodles.

# Expert Advice:

01 -
  • Cube steak is budget friendly but tastes like you splurged when you treat it right with this marinade.
  • The whole thing comes together faster than delivery, and your kitchen will smell absolutely incredible.
  • Splitting the marinade means the vegetables get coated in the same savory glaze, so nothing feels like an afterthought.
02 -
  • Do not skip the cornstarch in the marinade because without it your sauce will be watery and slide right off the meat.
  • Resist crowding the pan with all four steaks at once since they will steam instead of sear and you will lose that beautiful crust.
03 -
  • Freeze your ginger and grate it straight from frozen for the finest texture and the most intense flavor extraction.
  • If you have time, let the steak marinate for a full hour in the refrigerator and you will be amazed at the depth of flavor.

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