Asian Inspired Cube Steak (Printable)
Tender cube steak in a soy-ginger glaze with sautéed peppers, ready in 30 minutes.
# What You Need:
→ Meats
01 - 4 cube steaks, approximately 1.1 lb total
→ Marinade
02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp sesame oil
09 - 1/2 tsp ground black pepper
→ Vegetables
10 - 1 small onion, thinly sliced
11 - 1 bell pepper, thinly sliced
12 - 2 green onions, sliced (for garnish)
→ Pantry Staples
13 - 2 tbsp vegetable oil
14 - 1 tsp toasted sesame seeds (optional, for garnish)
# How-To Steps:
01 - In a mixing bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until well combined.
02 - Place the cube steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, turning to coat evenly. Let marinate for at least 10 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
03 - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the steaks from the marinade, reserving the liquid. Sear the steaks for 2 to 3 minutes per side until nicely browned and cooked through. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon of vegetable oil to the same skillet. Sauté the sliced onion and bell pepper for 3 to 4 minutes until softened and lightly caramelized.
05 - Pour the reserved marinade into the skillet and let it simmer for 1 to 2 minutes until slightly thickened. Return the steaks to the pan and cook for 1 to 2 minutes, turning to coat evenly with the sauce and vegetables.
06 - Transfer to serving plates and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed jasmine rice or sautéed greens.
# Expert Tips:
01 -
- The marinade doubles as a finishing sauce, so nothing goes to waste and every bite is packed with flavor.
- Cube steak is budget friendly but tastes like you spent hours on a fancy stir fry.
- It pairs with practically any side, from fluffy jasmine rice to crunchy stir fried greens.
02 -
- Do not skip reserving the marinade before searing, because that liquid becomes your sauce and without it the dish will be dry.
- Overcooking cube steak makes it tough despite the tenderizing, so pull it from the pan the moment it is browned and just cooked through.
- Oyster sauce contains shellfish, so check your labels carefully if you are cooking for anyone with allergies.
03 -
- Pat the cube steaks dry with a paper towel before adding them to the marinade so the seasoning adheres better and you get a superior sear.
- Let the skillet get ripping hot before the steaks go in, because that initial contact with the pan is what creates the caramelized crust that makes this dish memorable.