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Asian Skillet Supper

Amid the flurry of holiday happenings, you can still gift yourself with a personalized serving of steak. From Titonka, Iowa. Dona Shroyer shares this colorful combination of cubed steak, vegetables and rice--a quick and simple meal.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1 serving


  • 4 ounces beef cube steaks, cut into strips
  • 2 teaspoons vegetable oil
  • 1/4 cup julienned green pepper
  • 2 tablespoons chopped celery
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 4 teaspoons soy sauce
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 small tomato, cut into wedges
  • Hot cooked rice


  • In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice.

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  • Summersh
    Apr 23, 2016

    I quadrupled this recipe and it turned out great. Very tasty and kids loved it too.

  • char04
    Feb 18, 2014

    This was very easy to make. Taste very good.

  • mmcloed
    Nov 4, 2011

    No comment left

  • dawnrosanne
    Jun 14, 2011

    I used 16 oz of cube steak instead of 4 oz because I was making it to feed four people instead of one! So, I then basically just doubled all of the ingredients. If I had to do it over again, I would maybe triple the rest of the ingredients because it would make more of the sauce. I also threw in red pepper and cucumbers. This was very easy and tasty, too.

  • lenoria
    Feb 9, 2010

    Wonderful recipe! Fair warning, this recipe is more like two hearty portions.

  • barbara
    May 1, 2007

    No comment left