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 Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American, Asian
Keyword: Asian Steak Bites Recipe
1½poundssirloin tip steak,cut into 1-inch cubes
⅓cuplow-sodium soy sauce
2tablespoonsAsian sweet chili sauce
Sesame seeds, as optional garnish
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.
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.