If you’re looking for a quick and delicious meal, my Soy Garlic Beef Cubes are the perfect answer! In just 10 minutes, you can enjoy tender restaurant level steak cubes pan-fried to perfection and coated in a flavorful Japanese-inspired soy garlic sauce, all served over a bed of steaming hot rice! This recipe is super easy to make, and I can’t wait for you to try it—trust me, your taste buds will thank you!
Table of Contents
Why I Love This Recipe
What I absolutely love about my Soy Garlic Beef Cubes is how incredibly simple it is to prepare a delicious Japanese-inspired meal right at home! Inspired by true Japanese flavors, just like my Japanese Style Garlic Steak and Japanese Garlic Butter Steak, this dish features tender cubed beef stir-fried with onions and coated in my homemade Soy Garlic Sauce, delivering a savory umami kick with a hint of sweetness!
It’s perfect for anyone looking to enjoy a flavorful restaurant level main course in less than 10 minutes, making it an ideal option for busy weeknights or family dinners! Trust me, you’ll want to whip this up now and savor the amazing flavors!
Ingredients
Ingredients
- Steak – 1-inch thick, boneless 14-16 oz steak, ribeye, NY strip or top sirloin all work with this recipe. I prefer using NY strip, but that is a personal preference.
- Salt – sea salt preferred to lightly season the steak.
- Black Pepper – ground, used for steak seasoning.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Butter – salted or unsalted, used to give a creaminess to the seared steak.
- Rice – rice of choice, I recommend fresh steamed rice for the best pairing.
- Green Onion – finely chopped green onion scallions used as a topping.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Garlic– fresh whole garlic cloves.
- Bonito Flakes – made from shaved Dried Bonito fish. Provides the majority of the umami flavor found in the sauce. Can also use 1/4 tsp of Hondashi as a direct replacement.
- Onion – yellow or brown onion, diced.
🍶 Mirin Note
While Mirin, can be used to make this soy garlic sauce, we’ve modified this recipe to accommodate areas where mirin might not be readily available by adjusting the amounts of sake and sweetener used instead.
Essential Kitchen Equipment
- Powerful Blender (Vitamix, Oster, Ninja)
- Large Flat Bottom Skillet
Directions
Step 1 Start by boiling out Japanese sake in a skillet for 15-20 seconds.
🍶Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 Combine boiled sake, soy sauce, sweetener, garlic, onions, and bonito flakes or hondashi in a blender. Blend for 5-10 seconds until all the ingredients are well mixed together.
🥢 Sauce Pro Tip
For optimal flavor development, Prepare in Advance and Refrigerate it. Allowing the sauce to rest in the fridge will enhance its flavors.
Step 3 Pat the steak dry, cut it into bite-sized cubes, and generously season with salt and black pepper.
🧂 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above. Allow the steak to Rest for 20-30 Minutes after seasoning. This time will enable the steak to absorb the seasoning and reach an even temperature, ensuring a perfectly cooked steak.
Step 4 In a large skillet, heat cooking oil over medium-high heat. Add the steak cubes and sear for about 30-60 seconds until the outside is browned. Then, add the butter to the pan and cook for an additional 30-60 seconds until the butter has melted.
Step 5 Pour in the soy garlic sauce, toss to coat the steak, and transfer it on top of the plated rice. Sprinkle freshly chopped green onions on top and serve.
🍽️ Serving Pro Tip
Serve this dish Hot and Freshly Made for the best experience.
Recipe Variations
For a simple twist on this recipe, consider swapping the steak for chicken to make my Soy Garlic Chicken variation. If you’re craving some heat, you can replace the sauce with my Spicy Soy Garlic Sauce to infuse serious spiciness into the dish!
Alternatively, for a richer flavor, opt for my soy sauce infused garlic butter sauce to create my Garlic Butter Steak Cubes. Each variation offers a unique taste while maintaining the same preparation process of the recipe!
Pairing Recommendations
This Japanese-inspired beef recipe pairs perfectly with sides like my Soy Garlic Rice or Spicy Garlic Rice for some serious added flavor, along side fresh vegetable sides like a green salad tossed in my Japanese Style Ginger Salad Dressing or a side of Japanese Bean Sprout Stir Fry served with a side of Japanese Miso Soup or Hibiachi Onion Soup.
Frequently Asked Questions
What type of steak works best for this recipe?
I prefer using NY fillet, but you can use ribeye or top sirloin steak, as they are tender and flavorful.
Can I prepare the soy garlic sauce in advance?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up 30 days.
What can I substitute for Japanese sake?
If you don't have Japanese sake, you can use dry sherry.
How do I know when the steak is cooked properly?
Cook the steak for about 90-120 seconds until it's browned on the outside. It should be medium-rare to medium for optimal tenderness.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate for up to 5-7 days.
Other Recipes You Might Like
Watch How To Make It
Soy Garlic Beef Cubes
Ingredients
Steak
- 2 Steak 1 inch thick, 14-16oz, boneless ribeye, NY fillet or top sirloin
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tbsp Cooking Oil neutral high temp
- 1 tbsp Butter
- 1/2 Stalk Green Onions
- 2 Cups Rice rice of choice
Sauce
- 2 1/2 tbsp Soy Sauce
- 1 tbsp Japanese Sake
- 1/2 tbsp Sweetener your preferred sweetener
- 4-5 Cloves Garlic
- 1 tbsp Bonito Flakes can sub with 1/4 tsp Hondashi
- 1/4 tbsp Onion diced for measuring
Instructions
- Gather all the ingredients.
- Add Japanese sake to a skillet and let it boil for 15-20 seconds.
- In a blender, mix together boiled sake, soy sauce, sweetener, garlic, onions, and bonito flakes or hondashi. Blend for 5-10 seconds until everything is fully combined.
- Next, pat the steak dry and cut it into bite-sized cubes. Generously season the cubes with salt and black pepper.
- Heat cooking oil in a large skillet over medium-high heat. Add the seasoned steak cubes and sear them for about 30-60 seconds until browned on the outside. Then, add the butter to the skillet and cook for another 30-60 seconds until the butter has melted.
- Finally, pour the soy garlic sauce over the steak, toss to coat, and place the mixture on top of the rice. Garnish with freshly chopped green onions. Best served hot.
