licia
Executive Chef
I would like to use some cubed steak for something other than country fried steak. Any ideas?
Some uses for cubed steak
- Thread starter licia
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Andy M.
Certified Pretend Chef
Sear the cube steak quickly over high heat and remove to a plate. Add sliced onion and sliced mushrooms and cook over medium heat until softened and translucent. Add a cup of sour cream and 1 1/2 cups of V-8 or tomato juice and stir to combine. Simmer to heat through. Return the cube steak to the pan to warm it and cook to desired doneness.
MSC
Head Chef
Cubed steak is pretty versatile, lots of things you could do with it starting withth the obvious beef stew. Then you could do a slightly different version of beef stroganoff with it, or any number of traditional chili recs, chili colorado, chili cheese steaks, beef curry, throw it in a crock pot with gravy and seasonings of your choice, or even stir fry it.
licia
Executive Chef
Thanks for the ideas. I'll try them all eventually.
mcnerd
Head Chef
Cut into strips and use in any stir fry recipe or for making fajitas.
Malaysian beef rendang is easy-peasy with cubed steak. Try this, though it's spicy and hot.
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
2 stalks lemongrass, slightly crushed
3 tablespoons vegetable / or olive oil
juice of 1 lime
2 cups desiccated or freshly grated coconut
2 teaspoons sugar
salt and pepper
4-5 tablespoons chili paste
1½-inch fresh ginger, peeled, sliced
1½ inch fresh turmeric root peeled and sliced, or, one level teaspoon powered
Marinate beef with salt and pepper for half an hour. Grind ginger, turmeric root and chili paste with little salt. Roast grated coconut on a slow flame till golden brown. Pound it to a paste after it has cooled. Stir-fry the ground paste on a high flame. Add coconut milk and gently bring to a boil. Add marinated beef pieces and cook for about 10 minutes. Add seasonings and salt and pepper. Simmer for nearly 1 hour and keep stirring often to prevent it from sticking to the bottom of the pan. Add roasted coconut paste after half an hour of cooking and let the curry thicken. This spicy beef dish goes well with Nasi Lemak (Coconut Rice) or Lontong (Rice Rolls).
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
2 stalks lemongrass, slightly crushed
3 tablespoons vegetable / or olive oil
juice of 1 lime
2 cups desiccated or freshly grated coconut
2 teaspoons sugar
salt and pepper
4-5 tablespoons chili paste
1½-inch fresh ginger, peeled, sliced
1½ inch fresh turmeric root peeled and sliced, or, one level teaspoon powered
Marinate beef with salt and pepper for half an hour. Grind ginger, turmeric root and chili paste with little salt. Roast grated coconut on a slow flame till golden brown. Pound it to a paste after it has cooled. Stir-fry the ground paste on a high flame. Add coconut milk and gently bring to a boil. Add marinated beef pieces and cook for about 10 minutes. Add seasonings and salt and pepper. Simmer for nearly 1 hour and keep stirring often to prevent it from sticking to the bottom of the pan. Add roasted coconut paste after half an hour of cooking and let the curry thicken. This spicy beef dish goes well with Nasi Lemak (Coconut Rice) or Lontong (Rice Rolls).
