Asian Inspired Cube Steak (Printer-friendly)

Soy-ginger marinated cube steak pan-seared with crisp vegetables for a fast weeknight meal.

# What You Need:

→ Beef

01 - 4 cube steaks, approximately 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 to taste (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 - Arrange the cube steaks in a shallow dish and pour half of the marinade over them, coating 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 cooking 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 sliced 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 meat and vegetables with a glossy finish, and everything is heated through.
06 - Plate immediately, garnishing with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Serve alongside steamed rice or noodles.

# Expert Tips:

01 -
  • The cornstarch in the marinade creates this gorgeous glossy sauce that clings to every bite of meat and vegetable without any extra effort.
  • Cube steak is budget friendly but the marinade makes it taste like you splurged on something far more expensive.
  • Everything cooks in one pan, which means dinner is done and cleanup is almost nonexistent.
02 -
  • Do not skip the cornstarch in the marinade because without it the sauce will be thin and watery instead of clinging to the meat and vegetables.
  • Letting the steak marinate for a full hour in the refrigerator transforms the texture completely, taking it from good to genuinely tender.
03 -
  • Pat the cube steaks dry with a paper towel before adding the marinade so the sauce clings rather than sliding off wet meat.
  • Reserve the marinade before it touches raw meat and you will have a clean, glossy finishing sauce that is ready to pour straight into the hot pan.

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