Asian meat cube
This is one of my favorite ways to cook beef. It only takes a few minutes and the result is bite-size pieces of the juiciest steak you will ever eat! Oh, how I love this recipe. The whole family went crazy for these and they disappeared in just a few minutes.
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Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout! Serve this Mongolian Beef over rice or stir fry noodles to soak up all of the delicious sauce! I love making takeout dishes at home. You can control what ingredients you put into it and control the saltiness and sweetness of the dish. Tender thinly sliced flank steak tossed in a thick and sweet Asian inspired sauce.
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Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired. Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
If you thought cube steak was made for chicken frying, end of story… well, welcome to a new, flavor packed chapter. This approachable twist on traditional bulgogi swaps the budget-friendly cut in for skirt steak, resulting in an incredibly tender and flavorful beef dish—perfect for piling over white rice or into lettuce cups with kimchi. We also found that reserving part of the marinade for a finishing sauce ties the dish together beautifully. Combine pear, soy sauce, sesame oil, brown sugar, ginger, garlic, and 2 of the sliced scallions in a food processor; pulse until finely chopped, about 15 times.