Asian Steak Bites

5 from 1 vote

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 Time30

Cook Time10

Total Time40

Course: Dinner

Cuisine: American, Asian

Servings: servings

Calories: 329kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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