Oriental Cube Steak

In my on-going quest to share the versatility of beef cube steaks, I'm posting my recipe for Oriental Cube Steak.  Like the other cube steak recipes I've posted, this one is even better the longer and lower temperature you cook them because the slower you cook, the tenderer the beef.  

What you need:
Beef Cube Steaks
Oriental Sauce (1/4 cup of your favorite flavor)
Water Chestnuts, lightly drained
Bok Choy
Brocolli
Sugar Snap Peas
Shredded Carrots
Lo Mein Noodles (optional)
Salt/Pepper to taste

Putting it all together:

Pour about  1/4 cup of your favorite flavor and brand of oriental cooking sauce over the seasoned beef cube steaks which have been cut into strips and placed in a baking dish.  Cover and bake (350 degrees if you only have an hour).  

Prepare your veggies, washing and chopping the bok choy, cutting the ends off your sugar snap peas and washing any unprepared veggies. I like to use prepackaged, ready to use veggies when time is limited.  It just makes it that much easier to have your meal in the oven quickly.  Add your vegetables in the last 1/2 hour, recovering the dish before returning it to the oven.  


If you are using a slow-cooker on low or a lower oven temperature and leaving to cook all day, go ahead and add the veggies over top the beef and sauce. Alter the vegetables to suit your family's tastes.  The noodles add some optional crunch when sprinkled on top of the cooked dish. Fix some rice to have with your Oriental Cube Steaks and enjoy!