Juicy and Tender Beef Cubes Steak Recipe
Creating an Elegant Beef Cubes Steak
Introducing a ‘Beef Cubes Steak’ recipe that is perfect for entertaining guests and makes a fantastic accompaniment to drinks. Tender beef tenderloin is cut into bite-sized pieces and stir-fried with colorful bell peppers and other vegetables, creating a dish with exceptional flavor. Because all the ingredients are perfectly sized for a single bite, children will love it too. Make restaurant-quality beef cubes steak at home right now!
Main Ingredients- Beef tenderloin 215g
- Red bell pepper 1/4
- Yellow bell pepper 1/4
- Onion 1/4
- Shiitake mushroom 1
- Japanese green chili peppers (Kwarigochu) 3
- Whole garlic cloves 5
- Red wine 2 Tbsp
- Olive oil 1 Tbsp
Beef Marinade- Olive oil 1 Tbsp
- Bamboo salt 1/3 tsp
- Ground black pepper 1/3 tsp
Beef Cubes Steak Sauce- Store-bought steak sauce 3 Tbsp
- Tomato ketchup 3 Tbsp
- Whole grain mustard sauce 1 Tbsp
- Sweet chili sauce 1 Tbsp
- Olive oil 1 Tbsp
- Bamboo salt 1/3 tsp
- Ground black pepper 1/3 tsp
Beef Cubes Steak Sauce- Store-bought steak sauce 3 Tbsp
- Tomato ketchup 3 Tbsp
- Whole grain mustard sauce 1 Tbsp
- Sweet chili sauce 1 Tbsp
Cooking Instructions
Step 1
First, prepare the beef tenderloin by trimming off any tough silverskin. Cut it into uniform cubes, about 3cm (1.2 inches) in size. To ensure tenderness, marinate the beef by rubbing it with 1 Tbsp olive oil, 1/3 tsp bamboo salt, and 1/3 tsp ground black pepper. For the best flavor and texture, let it marinate in the refrigerator for at least 1 hour, or for about 30 minutes before cooking.
Step 2
The key to a delicious beef cubes steak is its sauce! In a small bowl, combine 3 Tbsp of store-bought steak sauce, 3 Tbsp of tomato ketchup, 1 Tbsp of whole grain mustard sauce, and 1 Tbsp of sweet chili sauce. Whisk them together until well blended. This combination will create a sauce that is perfectly balanced with sweet, tangy, and slightly spicy notes.
Step 3
Now, let’s prepare the vegetables. Core the red and yellow bell peppers and cut them into bite-sized pieces, roughly the same size as the beef cubes (about 3cm or 1.2 inches). Cut the onion into similar-sized pieces. Trim the stems from the shiitake mushrooms and slice them. Remove the stems from the Japanese green chili peppers and halve them lengthwise. Thinly slice the whole garlic cloves.
Step 4
Heat 1 Tbsp of olive oil in a skillet over medium-low heat. Add the sliced garlic and sauté gently until it becomes fragrant and lightly golden brown. Be careful not to burn the garlic, as this will impart a bitter taste. Slowly cooking the garlic will infuse the oil with its delicious aroma.
Step 5
Once the garlic is fragrant, increase the heat to medium-high. Add the marinated beef cubes to the skillet, searing them on all sides until they are lightly browned. Pour in 2 Tbsp of red wine and stir, scraping up any browned bits from the bottom of the pan. The red wine helps to tenderize the meat and remove any gamey odors. If you don’t have red wine, you can substitute it with cooking wine (mirin).
Step 6
When the beef is about halfway cooked (the pink inside is just starting to disappear), pour the prepared beef cubes steak sauce into the skillet. Continue to cook over medium-high heat, stirring constantly, for about 1-2 minutes, or until the sauce has thickened slightly and coats the beef. Cooking over high heat ensures that the juices remain locked inside the meat, keeping it tender and moist.
Step 7
When the beef is about 70-80% cooked (still slightly pink in the center), add all the prepared vegetables (bell peppers, onion, shiitake mushrooms, and Japanese green chili peppers) to the skillet. Stir-fry quickly over high heat for another 1-2 minutes, until the vegetables are tender-crisp. This high-heat, quick cooking method preserves the vegetables’ vibrant colors and crisp texture.
Step 8
As soon as the vegetables are coated with the sauce and cooked to your desired tenderness, immediately remove the skillet from the heat. Transfer the beef cubes steak to a serving plate right away. Leaving the dish in the hot pan can cause excess moisture to release from the vegetables, making the sauce watery and potentially overcooking the meat. Serve immediately for the best taste and texture!
