Asian Style Cube Steak

5 Apr
Asian Style Cube Steak

Asian Style Cube Steak

I’ve been hard-pressed to come up with new dinner ideas for all the packages of tenderized top round (aka cube steak) we have in our freezer. After I spied a new Teriyaki sauce that had sesame seeds in it at the store, I decided to buy it and figured the steak could be dressed up with it for an Asian flair. Throw in some onions, carrots, and sugar snap peas and voila! A perfect meal to serve over a bed of rice. I got two thumbs up from the family for this one!

Asian Style Cube Steak

1 pound tenderized top round
Salt or Mrs. Dash
Ground black pepper
1/4 cup flour
Vegetable oil, for frying
1/2 to 1 cup sliced onions
1 3/4 cup beef broth, homemade or low sodium
1/4 cup Teriyaki sauce with sesame seeds
8 ounces baby carrots
8 ounces sugar snap peas
3/4 cup uncooked rice

Cube Steaks and Teriyaki Sauce

Cube Steaks and Teriyaki Sauce

Preheat oven to 350 degrees. Cut the cube steak into serving portions then season with salt and pepper, to taste. Dredge the steaks through the flour, pressing in firmly to stick. Reserve the leftover flour.

 

Cube Steaks and Onions

Cube Steaks and Onions

Heat about 1/8 inch of oil in an oven-proof or cast-iron skillet over medium-high heat. Fry the steaks on one side for about five minutes, the carefully flip over. Add the sliced onions, then cook the steak and onions for about another five minutes. Add the reserved flour to the pan, stirring into the oil as best you can around the steaks.

In a large measuring cup, add the beef broth, then add the Teriyaki sauce with sesame seeds (I used Soy Vay brand) to the 2-cup mark and whisk to incorporate. (If you can’t find that brand of sauce, simply add about a tablespoon of sesame seeds to any Teriyaki sauce.) Pour the mixture over the steak an onions.

Carrots Added to the Pot

Carrots Added to the Pot

Add the baby carrots around the steaks. Cover with an oven-proof lid, and bake in the oven for about 45 minutes. Carefully remove lid, stir in the snap peas, then cook covered for an additional 15 minutes.

Snap Peas Added to the Pot

Snap Peas Added to the Pot

While the steak is in the oven, you can cook the rice according to package directions and keep warm until serving time. When the steaks and vegetables are done, serve over the rice with plenty of sauce.

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8 Responses to “Asian Style Cube Steak”

  1. Michael @ Michael's Woodcraft April 5, 2015 at 6:20 pm #

    It looks delicious Kathryn! I love cube steak cooked many different ways, but it’s always better with a gravy and rice!! I often cook it in a crock pot as well! I hope yall had a wonderful Easter!!

    Liked by 1 person

    • anotherfoodieblogger April 5, 2015 at 6:39 pm #

      Thank you Michael! We had a very nice brunch at a friend’s house. Happy Easter to you too!

      Like

  2. Gerlinde April 5, 2015 at 7:33 pm #

    I have the same Teriyaki sauce in my fridge and it is fantastic. What a great way to cook cube steak. I hope you had a good Easter holiday.

    Liked by 1 person

    • anotherfoodieblogger April 5, 2015 at 8:35 pm #

      Thank you Gerlinde. I was pleasantly surprised to find a variation from the standard Kikkoman Teriyaki. I had a great Easter Holiday, I hope you did too!

      Like

  3. teagan geneviene April 6, 2015 at 9:34 am #

    Bravo, KR. I can’t imagine a better way to use that cube steak. I love sesame anyway, but this sounds great. Huge hugs.

    Liked by 1 person

    • anotherfoodieblogger April 6, 2015 at 12:40 pm #

      Thanks Teagan! I took a break from the laptop for a few days. Now I must rush over and read your latest installment! Hugs back!

      Liked by 1 person

  4. tinywhitecottage April 6, 2015 at 12:01 pm #

    I love that teriyaki sauce! I buy it too. Great recipe you put together. 🙂

    Liked by 1 person

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