Cube Steak with Chili Peppers

Cube Steak with Chili Peppers and Vegetable Stir-Fry (Serves 2)

This meal tastes better than it looks. Try it and you will see.

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Two cube steaks
8-ounces mild green chili peppers (canned)
One small sweet yellow onion
4-ounces fresh mushrooms
One yellow squash
10 peeled baby carrots
Coconut Oil
Garlic powder
Yellow curry powder
Black pepper

In preparation:

Season steak to taste on both sides with salt, pepper, garlic powder, and yellow curry powder
Chop onions, squash, mushrooms, and carrots into bite-sized pieces
Open cans and dice green chili peppers into bite-sized pieces


Add 2 tablespoons of coconut oil to a wok over medium heat. Add onions, squash, mushrooms, and carrots. Season to taste with salt, pepper, garlic powder, and yellow curry. Stir well and cook covered for 10-12 minutes.

Heat a non-stick grill pan over medium heat. Sear cube steak 5 minutes on first side and then turn to sear on the other side 5 minutes. Turn steaks back to first side and smother with diced chili peppers. Cook 2-3 more minutes.

Transfer to a plate and eat!

Notes: I didn’t understand why anyone would use coconut oil instead of olive oil when I was using cheap stuff from my local supermarket. Then I bought the Whole Foods 365-brand Organic Virgin Coconut Oil. The taste of everything I am stir-frying now is fabulous.

I made the vegetable stir-fry with twice the squash and no carrots yesterday. I added the carrots today because I only had one squash in the refrigerator. I liked it with carrots, but loved it with just squash, onions, and mushrooms.

I had mild green chili peppers in my pantry for another recipe. They make a nice topping for cube steak, but I may try Hot chili peppers next time.


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