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Asian Steak


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Asian Steak


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Asian Steak

This braise features bone-in chuck steak in an irresistible Asian-style sauce. You won't be disappointment by this effortless dish. Another winner from Grandma Martha Geller's treasure chest inspired by a New York Times recipe published a few decades back. She told me to put everything in the pan in stages—but of course, I didn't listen. I wish all chefs would try making their recipes easy first. It seems to me they make them complicated and time-consuming on purpose: "In 1 hour add celery; twiddle your thumbs and wash your hair; and an hour later, add the water chestnuts, one at a time." Do you find that everyone seems to be working backwards—taking simple recipes and then figuring out how to make them more cumbersome—or is it just me?


  • Prep Time : 5 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 5 min


4 Servings


  • 4 tablespoons olive oil
  • 2 pounds chuck steak, bone-in, 1-inch thick
  • 2 tablespoons light brown sugar
  • 3 tablespoons soy sauce
  • 1 large onion, sliced
  • 2 cups canned beef broth
  • 1 large celery stalk, sliced
  • 1 can sliced water chestnuts, drained (8-ounce)
  • 1/8 teaspoon coarse black pepper
  • Primientos, diced, :for garnish


  1. Heat olive oil in a large, deep skillet over medium-high heat.
  2. Rinse steak and pat dry. Place in skillet and brown on both sides, about 1-2 minutes per side. Drain off oil.
  3. Add brown sugar, soy sauce, onion, broth, celery, water chestnuts, and pepper. Make sure the the steak and vegetables are submerged in liquid mixture.
  4. Reduce heat and simmer, covered, for 1 hour and 30 minutes or until steak is tender.
  5. Garnish with pimientos before serving.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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