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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?

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 tablespoon olive oil
  • 2 pound chuck steak, bone-in, 1-inch thick
  • 2 tablespoon light brown sugar
  • 3 tablespoon soy sauce
  • 1 large onion, sliced
  • 2 cup 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.