Asian Cube Steak Stir-Fry (Printable)
Pan-seared cube steak in a soy-ginger marinade with crisp stir-fried vegetables for a quick weeknight dinner.
# What You'll Need:
→ Meats
01 - 4 cube steaks, about 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 (optional)
# How To Make:
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 - Place the cube steaks in a shallow dish and pour half of the marinade over them, turning to coat evenly. Set aside to marinate for at least 10 minutes. Reserve the remaining marinade for the stir-fry.
03 - Heat a large skillet or wok over medium-high heat and add a light drizzle of oil. Sear the marinated cube steaks for 2 to 3 minutes per side until well browned and cooked through. Remove from the skillet and keep warm.
04 - In the same skillet, add the sliced red bell pepper, sugar snap peas, and onion. Stir-fry for 3 to 4 minutes until the vegetables are tender yet still 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 heated through and the sauce becomes glossy.
06 - Transfer to a platter and garnish with toasted sesame seeds, chopped green onions, and fresh cilantro if desired. Serve immediately alongside steamed rice or noodles.
# Expert Tips:
01 -
- The marinade does double duty as a stir fry sauce, so nothing gets wasted and every bite is layered with flavor.
- Cube steak soaks up flavor faster than any other cut I have used, making it perfect for those nights when you forgot to plan ahead.
02 -
- Do not skip the cornstarch in the marinade, without it the sauce stays thin and watery instead of coating the meat and vegetables.
- Letting the steak marinate for a full hour transforms the texture dramatically, but even ten minutes works if you are in a rush.
03 -
- Reserve the marinade before it touches raw meat so you have a safe, ready to use sauce for finishing the dish.
- The vegetables should still have a slight snap when you serve them, so pull the pan off the heat the moment they look bright and vivid.