Asian Inspired Cube Steak (Printable)

Tender cube steak marinated in soy-ginger sauce, seared with peppers and onions for a quick Asian-fusion meal.

# What you need:

→ Meats

01 - 4 cube steaks, about 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)

# Directions:

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 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 nicely browned and cooked through. Transfer to a plate and set aside.
04 - Add the remaining 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 simmer for 1 to 2 minutes until the sauce slightly thickens. Return the steaks to the pan and cook for 1 to 2 minutes, turning to coat evenly in the sauce.
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 -
  • Cube steak is budget friendly but tastes like you spent hours when you treat it to a bold Asian style marinade.
  • Everything cooks in one skillet which means cleanup is almost nonexistent.
  • The sauce practically makes itself from the reserved marinade so you get maximum flavor with zero extra work.
02 -
  • Do not skip reserving the marinade because that liquid becomes your entire sauce in one seamless step.
  • Overcooking cube steak is the fastest way to make it tough so pull it from the pan the moment it is just done.
  • Check the label on your oyster sauce if you have shellfish allergies since most brands contain actual oyster extracts.
03 -
  • Let the skillet get genuinely hot before the steaks go in because that initial sear locks in juices and creates the caramelized bits that make the sauce magical.
  • If you have time to marinate for the full two hours the meat will be noticeably more tender and the flavor will penetrate all the way through.

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