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
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.
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.
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.
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 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.
A current favorite is Cajun Steak Bites, just enough kick to please both my spice lovers and less adventurous eaters.
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 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 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!
Notes
Nutrition
{originally published 1/20/15 – recipe notes and photos updated 4/22/22}
dfindbygrace says
oh my goodness! This is absolutely fabulous! I can't believe how tender and flavorful this is!!! DEFINITELY going to be a frequent meal at our table!!!
Thanks so much!!!!!
Anonymous says
not gonna lie, probably one of the best recipes EVER!!! It's easy and so GOOD!!!
Unknown says
Really good recipe used thin sliced shoulder roast. I didn't have chile paste so I used a few crushed red peppers and some garlic powder. My kid loved it.
C1PNR says
An Excellent Recipe! Similar to Finger Steaks, just not breaded. We also did something Very close when cutting and wrapping Venison or Elk. We used small scrap pieces breaded and fried. We called them "Fry Pieces" and took breaks now and then from the cutting and wrapping to Reward us for our Hard Work. 🙂
Lindsay says
I followed the recipe exactly. I loved the flavor. I served my steak bites with white rice and it made a perfect dinner for me. My oldest daughter who is 13 also loved them. My youngest daughter who is 6 and my husband did not enjoy them at all. More for me!!
Francijn says
Today I made the steak bites (with flank steak), the spicy caramelized cauliflower (including the ketchup and the barbecue sauce), and the roasted red potatoes. I spent nearly all day in the kitchen, lovely!
Our butcher didn't know what flank steak is in Dutch, but thanks to Google he knows now: it's called vinkenlap 🙂 The only problem I had, is the lack of a second oven, to make cauliflower and potatoes simultaneously.
Thanks for all the beautiful recipes! My family loved all of it.
Anonymous says
Whatever you use, do not use skirt steak. Had some skirt steak in the freezer and they were chewy, chewy, chewy. So much better when made with flank steak. Absolutely love this recipe.
Maids of Wall New Jersey says
I made this for a work luncheon — BIG HIT! It was super delicious! I will definitely be making this again! Thanks for sharing!
Donna says
Could you throw these on the grill?
Kellie says
I want to make a version of this with meatballs for a pot luck at work. I would have to transport in a crockpot, does anyone have any suggestions on how to alter this, if it all, for a good sauce with meatballs?I can’t see them staying crispy but this sauce sounds amazing!
Mary says
I think if you cook the meatballs and place them in the crock-pot, then simmer the sauce (marinade ingredients) long enough to slightly reduce it, it should work. However, I also have this recipe for Saucy Asian Meatballs and it might work better for your purposes: https://barefeetinthekitchen.com/saucy-asian-meatballs/ I’d make them as directed in the recipe and simply hold them in the crock-pot on the warm setting. I hope that helps!
Shirley says
What is chili paste?
Mary says
This is chili paste: http://amzn.to/2jmY2M5 It is a spicy Asian condiment. You should be able to find it in the Asian section of most grocery stores.
Cindy says
This was absolutely De-lish!!! I just added red pepper flakes cause I like extra spicy! Thx for this keeper recipe!!! 🙂 🙂 🙂
Deb says
Is it ok to marinate this for 24 hours?
Mary says
I’ve never tried that long with this recipe myself, so I can’t recommend it. Sometimes, beef does fine with a lengthy marinating time and with other marinades it doesn’t work so well. If you do try it, please let me know how it works for you.
Jo K says
I have literally made this recipe at least 20 times….I normally double and sometimes even triple the recipe and there has never been any left after the second day. If I’m lucky enough to find any in the refrigerator, I will put on top of my salad. My older son has added leftovers to his omelet the next morning. My younger son will literally eat it cold out of the refrigerator. You simply cannot go wrong with this recipe! I find it hard to believe the short amount of marinating time – but it works – as does a longer marinating time as I forgot one time – I don’t think that a longer time adds any improvement – Heck – Mary just knows what she’s doing!
From reading another post, I found out about your Weeknight Cookbook and ordered that – can’t wait until I get it!
Thank you from our full tummies! My dogs watch me cook waiting for me to ask them to sample anything – just anything they say because it always smells so darn good!
Mary says
I am thrilled that you enjoy this recipe so much! Thank you for taking the time to tell me.
John says
Would this taste good without the chili paste? Is it spicey? I love spicey food, but the wife does not. Thank you in advance
Mary says
The chili paste doesn’t add much heat, but it does provide a depth of flavor for the recipe. You can certainly make it without the chili or with a reduced amount.
Dileep says
I’m very happy, myself I made a soup
D Whalen says
I made these for dinner last night. They are so good. I have never used chili paste before, but what a delicious ingredient! And you are so right – not spicy at all but the flavor it gives is great. Thank you for this recipe and having me try something new!
Mary says
I am thrilled that you enjoyed this recipe! It’s definitely a favorite. Thanks so much for taking the time to tell me.
Marion Bell says
Sounds easy and delicious…Thanks
Sue webb says
This is great for a appitizer
Jean says
Could I get sodium contents in your recipes? My husband has Stage 4 kidney disease and it is imperative he have as little sodium as possible. I am doing my best to keep him off of dialysis, but it so hard to find good recipes he can eat and still get the flavor he wants. Thank you!