Description
Tender cube steak simmered in a rich savory soy ginger sauce with onions and bell peppers, served over fluffy white rice and finished with fresh chives. This comforting dish delivers bold flavor, glossy texture, and satisfying warmth in every bite.
Ingredients
Units
Scale
- 1 1/2 pounds cube steak
- 2 cups uncooked white rice
- 1/3 cup soy sauce
- 1 cup beef broth
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Cook white rice according to package instructions and set aside.
- In a bowl, whisk together soy sauce, beef broth, brown sugar, minced garlic, grated ginger, and cornstarch until smooth.
- Heat olive oil in a large skillet over medium heat.
- Season cube steak with salt and black pepper.
- Sear cube steak for about 3 minutes per side until browned. Remove from skillet and set aside.
- Add sliced onion and bell pepper to the skillet and sauté until slightly softened.
- Return cube steak to the skillet and pour the prepared sauce over the top.
- Simmer gently for 10 to 15 minutes until the steak is tender and the sauce thickens to coat the meat.
- Taste and adjust seasoning if needed.
- Spoon steak and sauce over warm rice and garnish with chopped fresh chives before serving.
Notes
- Pat the cube steak dry before searing to achieve better browning.
- Simmer gently rather than boiling to keep the meat tender.
- If the sauce becomes too thick, add a splash of beef broth to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg