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!

Easy Asian Steak Bites - recipe by Barefeet In The Kitchen

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.

No one can resist these steak bites!

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 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!

Asian Steak Bites - recipe by Barefeet In The Kitchen

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!

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Asian Steak Bites

Asian Steak Bites

5 from 9 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.
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Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
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 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!


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!

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{originally published 1/20/15 – recipe notes and photos updated 11/15/19}

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. Sarah says

    As a pretty not-experienced beef person, I have to ask, can I use any type of steak? I have some sirloin in the freezer that was destined for the grill but this looks so good… will it hurt anything if I use that instead of flank steak?

    • Mary says

      Flank is going to give you the most tender bites, but sirloin works as well. I've used both without any problems. Enjoy!

    • Nana says

      Are we able to cook all the meat at one time instead of in sectioned?? Do you know?? Im sorry just curious as to why we wouldnt be able to cook all the meat at once..

    • Mary says

      If you try to cook all of the meat at once, it will not have enough room in the pan to sear the edges and form a crust. You’ll wind up simmering the meat in its own juices instead of creating a crispy outside and a juicy center for each bite. (Trust me on this, I’ve tried it.)

    • Mary says

      It isn't a button, Linda. If you click the words (printable recipe) directly under the title and recipe yield, it will pull up the printable recipe. It is a blank webpage with nothing but the recipe on it. You can print from your browser. I hope that helps!

    • Anonymous says

      Since we have 5 deer in our freezers, I use the venison whenever steak is called for. I'll marinate it for several hours, using 1/2" thick pieces. I'll use big pieces so it won't dry out as venison will do if you overcook it. I'm anxious to try this.

    • Ashley says

      print will let you choose what you want to print. You enter the website address and then decide what to keep or delete and then you can print or save as a pdf. I use it a lot when printing things from websites.

    • CM from CA says

      *scratches her head* I am pretty sure that's why the recipe suggested "FLANK STEAK" and not Sirloin (alway to be more expensive, not to mention, for some reason, it has less BEEF FLAVOR (Carnivores, such as myself, will understand what I am talking about here.) .

    • Anonymous says

      I'm confused as to why there not being a photo was such a big deal it's just a waste of ink and paper you had the recipe which was the necessary part.

    • Anonymous says

      I would try any kind of steak. I will be using venison as I usually do for steak recipes.

    • Mary says

      Yes! I've seen it in most grocery stores. It is usually with the International foods, near Asian sauces and things like that.

  2. Melissa B says

    think it would OK to marinate a little longer? I'd like to put it together before son's practice then cook when we walk in the door. Thoughts?

    • Melissa B says

      Thanks! Let it marinate during practice… everyone loved it… I've forwarded it to friends and posted on fb… and then they made it and loved it!

    • Mary says

      Yes, it makes it a little bit spicy. You could skip it, but it does work to enhance the flavor. I'd suggest using less, maybe 1/2 – 1 teaspoon. I hope that helps!

  3. Anonymous says

    I will be making this tonight. I could not find chili paste in my store, but I will substitute a bit of Sriracha instead. Also, I will be doubling the sauce and adding broccoli and mushrooms, then serving over a bed of rice. I will report back with a review.

  4. Tristin says

    This was a hit with my family–I followed the recipe exactly with great success. With the response I got, I am definitely adding this to our rotation.

    I served it with roasted red curry carrots (Kalyn's kitchen recipe) and steamed edamame. I added the full amount of chili paste, and while it was a bit spicy, my 2 & 5 year old still gobbled it up. ; ) Thanks for a dinner victory!

  5. Mary says

    I listed a few sides above the recipe, but just about anything will work well with this steak. Roasted potatoes, rice, grilled vegetables, a salad. I've made this with almost everything. I hope that helps!

  6. Mike in KY says

    I like to make this with venison along with the Sweet Chili Dipping Sauce on your condiments page. It's fantastic, as long as you're careful not to overcook the venison. Very high heat with short cooking time is the key.

  7. Christy says

    I made your Asian bites tonight for my hubby and I.and our kids who cannot have protein..had the same thing in was Amazing…THANK YOU SO MUCH!!!!!!!!!! Recipes like yours are very helpful to my family!!!!!!!!!!!!!!

    • Anonymous says

      Thank you for suggestion the mushrooms! I was thinking of making this for a friend who is in the hospital and needs to eat a lot of protein, but I'm vegetarian. I can make it for both of us now!

  8. 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!!!!!

  9. 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.

  10. 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. 🙂

  11. 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!!

  12. 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.

  13. 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.

  14. 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: 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!

  15. Cindy says

    This was absolutely De-lish!!! I just added red pepper flakes cause I like extra spicy! Thx for this keeper recipe!!! 🙂 🙂 🙂

    • 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.

  16. 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!

  17. 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.

  18. 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!

  19. 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!

    • Mary says

      I’ve never had trouble with flank steak that way. It should be a very thin piece of meat and you’re going to cut against the grain and into tiny pieces. That said, this will work with most tender cuts of steak.

  20. Pat Dickerson says

    I am hosting a party next month and only serving finger food. How would this taste once it sits out for a while. I am wondering if i could use this at the party. There will be 50 people in attendance. Assuming each guest would eat 3 bites, do you have any idea how much meat I would need?

  21. Maria Guerra says

    These were awesome. So absolutely delicious. The only way I knew how to cook flank was on the grill. This was totally new idea for me and I love it!5 stars

    • Mary says

      You could probably use Sriracha sauce or gochujang, although I haven’t tried those variations myself. If you try them, let me know how they work for you.

  22. Kristi Myers says

    Easy and delicious! A weeknight favorite at our house. Just make sure not to overcook the steak. This recipe is definitely a keeper!5 stars

  23. Phil Walton says

    I can never cook enough of these! I serve them with real fried rice and veggies, and my family DEVOURS THEM. I do add to the recipe, but that is for me to know and you to discover.5 stars

  24. Brigid says

    Would beef stew meat be ok to substitute? I want to try this recipe, but am trying to use up the items currently in my freezer before buying more! 🙂5 stars

    • Mary says

      Honestly, I don’t think it will get tender enough with just the quick sear in the skillet. That’s why I love skirt or flat steak for this recipe. I’d probably save the recipe for later.

    • Teresa says

      I’m sure you could get the same flavor but maybe cut the chunks in smaller pieces.
      I took beef stew meat (cut about an inch in size) and coated in BBQ sauce and then baked next to some sweet potato chunks and it was delish.

  25. Kim DiBileo says

    I made this for dinner last night and it was delish!!!! Not only was it great, but so easy! Thank you for this great idea. I will be trying it on chicken too.

  26. Betty Schmitt says

    Do you think this recipe could be converted to a crock pot recipe? Maybe sear the meat and add sauce to the crockpot?

    • Mary Younkin says

      I imagine you could make a tasty dish that way, but it would definitely be a different one. This is such a lightning-fast recipe, I’ve never tried it in the crockpot. By the time the meat is seared, it’s nearly done cooking.

  27. Susan says

    Keep in mind that it is not JUsT 10 minutes for prep. You read that and think you can get this ready in no time, but it doesn’t account for the marinating time. 10 mins of labor and then 20 mins to prep and then 10 mins to cook.
    Just helpful if you don’t read the recipe through and think you can start it shortly before dinner time.