Asian Steak Bites

These Asian steak bites feature tender, juicy pieces of succulent steak coated in an irresistible mix of sweet and savory spices, then cooked to perfection.

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If you’re a fan of Asian-style cuisine, these bite-sized Asian steak bites are sure to thrill your taste buds. Marinated in an incredible array of sweet and savory sauces and spices, each tender piece is bursting with flavor and ready to be devoured.

Asian Steak Bites Ingredients

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Anyone who tries these Asian steak bites will be delighted by their succulent taste and unforgettable flavors!

This flavorful dish features marinated pieces of steak cooked to perfection for an indulgent experience. The flavors in the marinade create a balance of sweet and savory, with hints of garlic, ginger, honey, and soy sauce, giving it an unmistakable Asian flair.

You’ll need:

• 1½ pounds of sirloin tip steak cut into 1-inch bite-sized cubes
• ⅓ cup of low-sodium soy sauce
• 2 tablespoons of honey
• 2 tablespoons of Asian sweet chili sauce
• 1 teaspoon of grated ginger
• 1 teaspoon of minced garlic
• 1 teaspoon of sesame oil
• 1½ tablespoons of canola oil
• Sesame seeds as garnish, optional

Substitutions And Additions

HONEY: 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.

SPICE: If you like a little bit of heat, add a pinch of red pepper flakes or a ¼ teaspoon (or according to your liking) of red chili paste to the marinade.

MEAT: 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 extended time for marinating.

How To Make This Asian Steak Bites Recipe

Let’s walk through the step-by-step instructions to make these savory steak bites.

STEP ONE: 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. 

STEP TWO: Pour the steak marinade 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 to 30 minutes. Cover the bowl with plastic wrap and allow the sirloin cubes to rest at room temperature to marinate.

STEP THREE: Heat a large skillet over medium to medium-high heat. Add 1½ tablespoons of 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.

STEP FOUR: Cook the steak bites for 4 to 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 to 6 minutes. 

STEP FIVE: Discard any excess marinade left in the bowl once all the steak bites have been removed.

STEP SIX: Transfer the second batch of Asian steak bites to the plate with the first batch to serve.

STEP SEVEN: Garnish with sesame seeds if desired.

Troubleshooting Your Asian Steak Recipe

The Meet Isn’t Browning in the Pan – The recipe warns against overcrowding the pan, as this can cause the steak to steam rather than brown. If your pan is small, you might need to cook the steak in batches.

The Dish Isn’t as Flavorful as I Would Like – The recipe suggests marinating the steak for at least 20 to 30 minutes. If the steak is not marinated for long enough, it might not be as flavorful. Next time you make it, marinate the meat longer.

My Marinade Has Burned – The recipe uses a marinade with honey, which can burn easily if the heat is too high. This could result in a bitter taste. To prevent this, set your stove to a medium setting and keep an eye on the steak bites as they cook.

My Steak is Tough – If the steak is not properly marinated or if a tougher cut of meat is used, the steak bites might turn out tough rather than tender. Ensure the steak is properly marinated and consider using a meat tenderizer if using a tougher cut of steak.

How To Serve

These Asian steak bites should be served immediately. They can be served over a bed of white rice and a side of sauteed vegetables for a quick and easy weeknight dinner.

To amp up the flavor profile of this Asian-inspired dish, serve it with a side dish like fragrant jasmine or basmati rice, crisp and crunchy oven-roasted vegetables, or even earthy roasted potatoes.

If you’re feeling extra indulgent, add a hint of freshness with some pickled cucumbers or shredded carrots.

If you’d like to try a variety of flavors of these tender steak bites, our teriyaki steaks bites and garlic butter steak bites are delicious.

MORE ASIAN DISH RECIPES

Beef Dinner Ideas

Beef And Broccoli

Hot Appetizers

Teriyaki Chicken Skewers

Storing These Asian Beef Bites

Pop the leftovers in the fridge or freezer for an easy meal later when you are short on time. Here’s how:

IN THE FRIDGE: You can store leftovers in the refrigerator, in an airtight container, for up to 2 days. Reheat the Asian steak bites in a skillet on medium heat just until warmed through.

IN THE FREEZER: You can also freeze the steak bites for up to 1 month in an airtight container.

These delicious Asian steak bites are packed full of flavor, with every succulent morsel of juicy steak seared in garlic and ginger. Perfect as an appetizer or main course, this sizzling treat will have you licking your lips in pleasure. 

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Asian Steak Bites

5 from 1 vote

These Asian steak bites feature tender, juicy pieces of succulent steak coated in an irresistible mix of sweet and savory spices, then cooked to perfection.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

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Ingredients

  

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• 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, as optional garnish

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 to 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 to 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 to 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

• 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 to 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 to 20 minutes as they are much more tender and do not require the extended time for marinating.

Nutrition

Calories: 472kcal | Carbohydrates: 14g | Protein: 36g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 939mg | Potassium: 541mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 3mg

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