Crisp on the outside, hot and juicy on the inside, these Asian Steak Bites are a hit every single time I make them. This is one of my favorite ways to cook beef.
It only takes a few minutes and the result is bite-size pieces of the juiciest steak you will ever eat!
Steak Bites
Oh, how I love this recipe. Last time I was in the mood for steak bites, I tried this quick honey soy marinade and WOW. The whole family went crazy for these and they disappeared in just a few minutes.
Everyone loves steak but what I don’t always love is cooking individual steaks on the stove top. These juicy bits of steak cook up in just minutes with little effort every time.
Asian Steak Bites are just the latest incarnation of this favorite quick dinner. Indian Spiced Steak Bites make me so happy with a big side of basmati rice. Buttered Steak Bites with Mushrooms are also often requested.
Steak Bites Recipe
Making steak bites starts by slicing steak into half-inch strips. Then, you stir together a simple marinade of soy sauce, honey and chili paste to make the marinade.
Pour the marinade over the pieces of steak and toss well to coat. Let the meat marinade for at least 20 minutes to let the flavors absorb and mingle.
Once the meat is good and marinated, it’s time to cook it in a little oil on the stove top. Heat the oil in your skillet before adding the meat. Cook the steak bites in batches to avoid overcrowding the pan.
Remove the steak from the pan when the outsides of each piece are brown but the insides are still tender and juicy. The meat will continue cooking for a couple of minutes after you remove it from the heat.
Keep an eye on the pan while the steak is cooking. If the meat begins to smoke, the pan is too hot. You may need to lower the heat a little bit once you add the steak to the skillet.
Note: I originally used flank steak in this recipe, however skirt steak also works well. We love steak bites, so I’ll typically pick up several of whatever kind of steak is on sale at the store that week.
Both plain chili paste and garlic chili paste work well in the steak marinade.
Asian Steak Recipe
These steak bites cooked with honey soy marinade are phenomenal with a big bowl of Simple Asian Rice on the side.
I’ve also served these with Roasted Red Potatoes, Melting Sweet Potatoes, Spicy Caramelized Cauliflower, and Salad Skewers. This is a satisfying meal that everyone loves and these juicy steak bites work well with almost any side dish.
If you’re looking for more quick and easy Asian main dish ideas, check out these Huli Huli Chicken Bites and this Spicy Orange Garlic Shrimp. This Easy Thai Chicken is next on my list to try!
My family is so nuts for steak bites that we rarely have any leftovers. However, cold leftover steak bites are delicious tossed cold into a salad for lunch the next day. On the hunt for a great chicken recipe with Asian flavors? If you like the marinade in this recipe, try Sticky Asian Chicken and this Honey Soy Chicken next. We love Honey Sriracha Chicken Bites and Honey Spice Chicken Bites too. And I can’t talk about my favorite Asian recipes without reminding you of Cheater Korean Beef. With all these fast and tasty recipes to add to your meal rotation, you may never call for take out again.
Kitchen Tip: I use this skillet, these tongs, and this spatula to make this recipe.
Asian Steak
Tender, juicy morsels of steak tossed in honey soy marinade are a dinner time hit with kids and adults alike. We never get tired of these steak bites!
Asian Steak Bites
Ingredients
- 1 3/4 pounds flank steak
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
- 1-2 tablespoons light flavored olive oil
Instructions
- Slice the steak across the grain into strips 1/2″ wide. Cut each strip into bite-size pieces, approximately 1/2″ – 3/4″ in size. Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Pour over the beef and stir to coat well. Let the meat marinate for 20-30 minutes.
- Heat a heavy bottom stainless steel pan or wok over medium high heat. When the pan is hot, add 1 tablespoon of oil and swirl to coat. Add 1/3 of the meat to the pan and spread out in a single layer. Let it cook for about a minute, until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat from the pan to a plate.
- Add half of the remaining meat to the hot pan and repeat the above steps. Add the cooked meat to the waiting plate. If necessary, add the remaining tablespoon of oil to the pan before adding the remaining meat. Repeat the steps. Enjoy!
Notes
Nutrition
{originally published 1/20/15 – recipe notes and photos updated 11/15/19}
Heather says
Loved this recipe!
So quick and easy. My houseful of picky eaters loved it!
Mary Younkin says
That’s awesome, Heather.