Asian Cube Steak (Print Version)
Tender cube steak seared with a savory soy-ginger marinade and crisp vegetables.
# What You Need:
→ Meats
01 - 4 cube steaks, approximately 1.1 lb total
→ Marinade
02 - 3 tablespoons soy sauce
03 - 2 tablespoons oyster sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon 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 tablespoons vegetable oil
14 - 1 teaspoon toasted sesame seeds (optional, for garnish)
# How To Make:
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.
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 and bring to a simmer for 1 to 2 minutes until slightly thickened. 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 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 the soy and oyster sauce combo makes it taste like you splurged on something fancy.
- It cooks in fifteen minutes which means you can pull this off on a weeknight without breaking a sweat.
02 -
- Do not skip reserving the marinade because it becomes the sauce that pulls the whole dish together.
- Overcooking cube steak makes it tough and chewy so pull it from the pan the moment it is just cooked through.
- If you need this gluten free, swap the soy sauce for tamari and check your oyster sauce label carefully.
03 -
- Pat the cube steaks dry with a paper towel before marinating so the sauce clings rather than slides off.
- Get the skillet ripping hot before the meat goes in because that initial sear is where half the flavor develops.