Honey Garlic Steak Bites Recipe
I have to tell you, the first time I made these Honey Garlic Steak Bites, they became an instant favorite in my kitchen. Juicy, tender bites of steak coated in a sticky, slightly sweet, and garlicky sauce… it’s like a flavor explosion in every bite!
Ingredients
- 1.5 lbs sirloin steak fat trimmed and diced into 1-inch cubes
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey
- 3 garlic cloves minced
- 2 tbsp olive oil or vegetable oil
- Optional garnishes: green onions or sesame seeds
Instructions
- Start by whisking together the soy sauce, honey, and minced garlic in a bowl. This flavorful mixture will infuse the steak bites with a sweet and savory taste that’s hard to resist!
- Place your steak cubes in a resealable plastic bag. Pour the marinade over the steak, seal the bag, and press out any excess air. Massage the marinade into the meat, ensuring every piece is evenly coated. Refrigerate for at least 1-2 hours to allow the flavors to soak in.
- Heat a tablespoon of oil in a heavy non-stick skillet or cast-iron pan over medium-high heat until it’s shimmering. This will help create those beautiful browned edges on the steak.
- Working in batches, remove half the steak from the marinade and place it in the hot skillet. Don’t overcrowd the pan, or the steak won’t brown properly. Cook each side for about 1-2 minutes, seasoning lightly with salt and pepper. The steak should have a golden crust on the outside while staying juicy inside.
- Once cooked, transfer the steak bites to a serving dish. Garnish with green onions or sesame seeds for a pop of color and extra flavor. Serve warm, and enjoy!
Notes
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- Trim the steak properly: Removing excess fat ensures an even cook and a better texture.
- Marinate for maximum flavor: While 1 hour is enough, letting the steak marinate for 2 hours deepens the taste. Don’t go over 2 hours, though, as the acidity in the marinade can affect the meat’s texture.
- Use a hot skillet: A preheated pan gives you that gorgeous golden sear while locking in juices.
- Cut even pieces: Uniformly sized cubes cook evenly, so you don’t end up with overcooked or undercooked bites.
- Don’t overcrowd the pan: Cook the steak in small batches to maintain high heat and prevent steaming.