Asian Inspired Cube Steak (Printable Version)
Tender cube steak marinated in soy-ginger sauce, seared with peppers and onions in just 30 minutes.
# Ingredient List:
→ 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
→ Other
13 - 2 tbsp vegetable oil
14 - 1 tsp toasted sesame seeds, optional for garnish
# Step-by-Step Instructions:
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. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
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 deeply 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 with the vegetables and bring to a simmer. Cook for 1 to 2 minutes until the sauce slightly thickens. Return the steaks to the pan and cook for an additional 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 alongside steamed jasmine rice or sautéed greens.
# Tips from hearthlykitchen:
01 -
- The marinade doubles as a finishing sauce so nothing goes to waste and every bite is packed with flavor.
- Cube steaks are budget friendly but taste like you spent twice as much when they soak up this savory glaze.
02 -
- Do not skip reserving the marinade before searing because you need it to build the pan sauce and cooking it ensures any raw meat juices are safe.
- Patting the steaks lightly before they hit the pan gives you a much better sear than sliding them in dripping wet.
03 -
- Grate the ginger directly into the marinade bowl using a microplane so the fibers break down completely and you never bite into a tough piece.
- Let the skillet get fully hot before the meat goes in because that initial contact is what creates the caramelized crust that makes this dish memorable.