Asian Steak Bites

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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!

Asian Steak Bites

Asian Steak Bites

Oh, how I love this recipe. The 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.

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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!

Everyone loves steak but what I don’t always love is cooking individual steaks on the stovetop. 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.

Asian Steak 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.

Juicy Asian Steak Bites

Asian Steak Ingredients

  • flank or skirt steak
  • soy sauce
  • honey
  • chili paste
  • olive oil

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.

Steak Bites in an Asian marinade are irresistible.

Asian Steak

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 PotatoesSpicy 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.

A current favorite is Cajun Steak Bites, just enough kick to please both my spice lovers and less adventurous eaters.

It only takes a few minutes to cook these tender, juicy steak bites

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.

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Juicy Asian Steak Bites

Asian Steak Bites

4.84 from 12 votes
Bite-sized pieces of steak are quickly tossed in a honey-soy marinade and then cooked for just a few minutes. These crisp and juicy steak bites disappear fast.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 -5 servings


  • 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


  • 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 ⅓ 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!


If at any point the pan begins to smoke, it is too hot. Lower the heat slightly and continue cooking. Remove the steak bites from the pan when they are browned on the outside and still juicy on the inside. They will continue cooking for a minute after they are removed from the heat.   Skirt steak may be substituted for the flank steak in this recipe.


Calories: 347kcal · Carbohydrates: 10g · Protein: 44g · Fat: 13g · Saturated Fat: 4g · Cholesterol: 119mg · Sodium: 916mg · Potassium: 722mg · Sugar: 9g · Vitamin C: 0.7mg · Calcium: 45mg · Iron: 3.4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/20/15 – recipe notes and photos updated 4/22/22}

No one can resist these steak bites!
Asian Steak Bites take just a few minutes to make and the result is bite-size pieces of the juiciest steak you will ever eat!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mana Greenwell says

    This looks amazing! Could I marinate the meat overnight the evening before or do I need to keep it closer to 20 minutes. I’ll do this on the stove, but I might double the recipe and try to cook some in the air fryer too. Has anyone tried this with an air fryer?

    • Mary Younkin says

      I’ve never marinated the meat for more than the time listed. I honestly can’t say if it would make a difference. I’ve also never tried the air fryer, so if you decide to tried that, let me know how it works for you!

  2. Sherry says

    This sounds good but I don’t like spicy food. Could I use a dash of chili power instead of chili paste. I don’t have it in the house and don’t want to buy chili paste as I don’t feel I’d use it again.

  3. Pat says

    I’ve been unable to print this recipe. Could it be fixed at your end please? Thank You!
    P.S. Love your Korean Bulgogi recipe and I’ll mark it with a big smiley face sticker.

    • Mary Younkin says

      Pat – that is unusual that it won’t print. I just tested it and double-checked things. It printed just fine for me. Yes – that bulgogi has become a weekly thing at our house.

  4. Molly says

    Will try this recipe soon but just not sure about 1 thing. Do you cut the steaks into strips ior chunks? They looked more like chunks in photo.

  5. Liz says

    I’m of asian decent, I mean it was ok, it needs some asian herb and spices. I’m going to have to doctor it up next time because it lacked a lot of something.
    I mean my husband liked it.
    I’m just very picky when it comes to asian food.3 stars

  6. Ann MacLeod-Gibbons says

    Lost count on how many times we have made this. In fact tomorrow is Mother’s Day and guess what I am having? My family loves it as well. I have been marinating it overnight for awhile now and it’s delicious and oh so tender. I also have been using cross rib simmering steak (boneless) all along and it’s perfect.5 stars

  7. David Bernosky says

    What an awesome awesome recipe! I did it with venison cubes and it’s better than beef! Served with jasmine rice and roasted vegetables. Air fryer for 6 to 8 minutes at 380 degrees.5 stars