Incredibly easy to make, these Asian Steak Bites cook perfectly crispy on the outside and juicy, moist, and tender on the inside in just 10 minutes.
These bite-sized pieces of beef are prepared in a flavorful homemade honey soy marinade and make the most delicious family-friendly meal that’s always a huge hit!
About Asian Steak Bites
Our Asian Steak Bites recipe always cooks tender, hot, and juicy and is my favorite way to flavor my meat in this low-carb, Paleo, dairy-free dish.
Making this Asian steak recipe starts by coating the meat cubes in a sticky, sweet, spicy soy sauce with hints of honey ginger, garlic, and sesame oil, then letting them sit to soak up the flavor before cooking the beef in batches.
What I love most about these morsels of steak is that you can either prep them in the morning and let them sit in the marinade all day or simply pour the sauce over them 30 minutes prior, then quickly stir fry the steak bites until brown.
Serve your Asian steak stir fry over cauliflower fried rice and some steamed vegetables to round out this Asian beef recipe – making a restaurant-style meal at home is a healthier option to traditional Chinese take-out.
Why We Love This Marinated Steak Bites Recipe
- Quick and easy to cook in 10 minutes.
- Uses a handful of simple ingredients to make the best Asian steak marinade.
- Full of sweet and spicy flavor from the simple homemade sauce.
- Deceptively simple dish to serve for dinner.
- Perfectly size to prepare as a party appetizer by sticking a toothpick in the center.
Asian Steak Bites Ingredients
- Sirloin tip steak
- Low sodium soy sauce
- Honey: To make this a keto friendly meal, use Swerve sweetener or a sugar free syrup in your marinade instead of honey.
- Asian sweet chili sauce
- Ginger
- Garlic
- Sesame oil
- Canola oil
Substitutions and Additions
- Swap The Steak: Sirloin tip steak is an affordable cut of beef that works well with marinades to help tenderize the meat before cooking. You could also use a London broil or flank steak for lower-cost options. If you want to use better cuts of beef, such as a ribeye or NY strip, then I suggest trimming the excess fat and only marinating them for 15-20 minutes as they are much more tender and do not require the extended time for marinating.
- Add Some Spice: If you like a little heat, you can add a pinch of red pepper flakes or a ¼ teaspoon (or according to your liking) of red chili paste to the marinade.
- Tasty Toppings: Feel free to top your sirloin tips with a sprinkling of toasted sesame seeds, green onions, or scallions.
Recommended Tools
- Mixing bowls
- Plastic wrap
- Large skillet
How to Make Asian Steak Bites
- Make The Marinade: Whisk together the soy sauce, honey, sweet chili sauce, ginger, garlic, and sesame oil.
- Marinate The Meat: Pour the sauce over the meat and stir to fully coat. Marinate in the sauce for at least 20-30 minutes at room temperature.
- Cook: Cook the marinated sirloin cubes in oil for 4-6 minutes or until browned on all sides and cooked through.
Pro Tip: Do not overcrowd the pan, as this will ensure your beef browns and does not steam in the skillet. - Serve: Serve immediately. Enjoy!
Tips For Making The Best Asian Steak Bites
- Be sure to use mild honey such as clover or wildflower, which are very commonly found in the grocery store. You can substitute granulated or light brown sugar in place of the honey if needed.
- I highly recommend using a slotted spoon to remove the marinated beef from your bowl and allow as much excess marinade to drip back into the bowl.
- Cook the steak bites in batches in a single layer to avoid overcrowding the pan.
- Discard any excess marinade left in the bowl once all the steak bites have been removed.
- These Asian steak bites should be served immediately. They can be served over a bed of white rice and a side of steamed vegetables for a quick and easy weeknight dinner.
How to Store Asian Steak Bites
- To Store: You can store leftovers in the refrigerator, in an airtight container, for up to 2 days.
- To Reheat: Reheat the Asian steak bites in a skillet on medium heat just until warmed through.
More Easy Steak Recipes
Other Easy Dinner Recipes
- Easy Fried Rice
- Pulled Crockpot BBQ Chicken Recipe
- Chicken Parmesan Casserole
- Taco Spaghetti
- Crockpot Marry Me Chicken
- Peanut Noodles
- Pepper Steak
- Sheet Pan Steak and Veggies
Asian Steak Bites
Serves — 4
Asian Steak Bites are coated in a homemade honey soy marinade and cooked for just a few minutes. This simple recipe makes juicy and tender morsels every single time — it's an easy family favorite that tastes much better than take out.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Ingredients
- 1½ pounds sirloin tip steak cut into 1-inch cubes
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons Asian sweet chili sauce
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1½ tablespoons canola oil
- Sesame seeds (optional)
Instructions
- Place the cubed pieces of sirloin tip steak into a medium bowl.
- In a small bowl, whisk together the low-sodium soy sauce, honey, Asian sweet chili sauce, grated ginger, minced garlic, and sesame oil.
- Pour the sauce over the meat and stir to fully coat all the meat with the sauce. Allow the meat to marinate in the sauce for at least 20-30 minutes. Cover the bowl with plastic wrap and allow the sirloin cubes to rest at room temperature to marinate.
- Heat a large skillet over medium to medium-high heat. Add 1½ tablespoons of the canola oil to the hot skillet, then add half of the marinated sirloin cubes in a single layer. Do not overcrowd the pan, as this will ensure your beef browns and does not steam in the skillet. I highly recommend using a slotted spoon to remove the marinated beef from the bowl and allow as much excess marinade to drip back into the bowl.
- Cook the steak bites for 4-6 minutes or until browned on all sides and cooked through. Transfer the browned Asian steak bites to a plate, add the remaining marinated steak bites to the hot skillet, and cook for an additional 4-6 minutes.
- Discard any excess marinade left in the bowl once all the steak bites have been removed.
- Transfer the second batch of Asian steak bites to the plate with the first batch to serve.
- Garnish with sesame seeds if desired.
Jenn’s Notes
Storage:
- To Store: You can store leftovers in the refrigerator, in an airtight container, for up to 2 days.
- To Reheat: Reheat the Asian steak bites in a skillet on medium heat just until warmed through.
- If your Asian steak bites are browning too quickly, you can keep your heat at medium and cook them for an additional minute or so. The sugars from the honey will quicken the browning in the skillet so you can adjust your cook time and temperature accordingly. You can cook each batch of Asian steak bites for 3-4 minutes if you like your beef cooked to medium-well with just a slight bit of pink in the center.
- You can allow these Asian steak bites to marinate, in the refrigerator, for up to 8 hours. Be sure to let the meat come to room temperature before cooking them as this helps evenly cook and brown the meat and not steam it. You can also place the sirloin beef cubes and marinade into a freezer-safe zip-top bag, with all the excess air removed, and freeze for up to 2 months. Thaw in the refrigerator before cooking.
- Be sure to use mild honey such as clover, or wildflower, which are very commonly found in the grocery store. You can substitute granulated or light brown sugar in place of the honey if needed.
- If you like a little heat, you can add a pinch of red pepper flakes or a ¼ teaspoon (or according to your liking) of red chili paste to the marinade.
- Sirloin tip steak is an affordable cut of beef that works well with marinades to help tenderize the meat before cooking. You could also use a London broil or flank steak for lower-cost options. If you want to use better cuts of beef, such as a ribeye or NY strip, then I suggest trimming the excess fat and only marinating them for 15-20 minutes as they are much more tender and do not require the extended time for marinating.
Nutrition Info
Calories: 329kcal | Carbohydrates: 14g | Protein: 39g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 948mg | Potassium: 742mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 4mg
