I love this recipe because it’s quick, flavorful, and versatile. The combination of honey, garlic, soy sauce, and a hint of sesame oil creates a perfect balance of sweetness and umami richness. The steak cooks beautifully in just a few minutes, developing a caramelized crust while staying tender inside. I can serve it as an appetizer, over rice, or alongside vegetables for a complete meal. Plus, it’s all made in one skillet, which means minimal cleanup.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1½ pounds top sirloin steak, cubed ▢1 teaspoon sweet or smoked paprika ▢salt and freshly ground black pepper, to taste ▢2 tablespoons vegetable oil, divided ▢3 tablespoons low sodium soy sauce ▢¼ cup water, or beef broth ▢4 cloves garlic, minced ▢2 tablespoons honey ▢1 tablespoon sesame seed oil, or extra virgin olive oil ▢1 tablespoon rice vinegar, or white vinegar ▢½ teaspoon dried oregano, or your favorite dried herbs ▢1 tablespoon cornstarch ▢sesame seeds, for garnish ▢sliced green onions, for garnish
Directions
I start by patting the steak dry with paper towels to help it brown properly. Then, I cut it into 1-inch cubes and season with paprika, salt, and black pepper.
Next, I prepare the honey garlic sauce. In a small bowl, I whisk together soy sauce, water (or broth), minced garlic, honey, sesame oil, rice vinegar, oregano, and cornstarch until smooth. I set this sauce aside for later.
To cook the steak, I heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat until it’s sizzling hot. I add half of the steak cubes and sear them for about 2 minutes per side, just until browned and cooked through. I transfer the cooked steak bites to a plate and repeat with the remaining half, adding more oil as needed.
Once all the steak bites are cooked, I give the sauce another quick whisk and pour about a third of it into the hot skillet, scraping up any browned bits from the bottom. Then I return all the steak bites to the pan, pour in the rest of the sauce, and cook for 1–2 more minutes until the sauce thickens and glazes the meat beautifully.
Finally, I remove the skillet from the heat, transfer the steak bites to a serving plate, and drizzle any extra sauce over the top. I like to finish them with a sprinkle of sesame seeds and sliced green onions before serving.
Servings and Timing
This recipe serves 4 people. Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
Sometimes I swap the sirloin for ribeye or flank steak for a slightly different texture. For extra flavor, I add a pinch of red pepper flakes or chili paste to the sauce. If I’m craving something sweeter, I drizzle a bit more honey before serving. For a complete meal, I serve these steak bites over rice, noodles, or with roasted vegetables. When I want an Asian-inspired twist, I add a touch of grated ginger to the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes until hot, adding a splash of water or broth if the sauce has thickened too much. They also reheat well in the microwave—just 30–45 seconds does the trick. I don’t recommend freezing them since the sauce texture changes slightly, but they’re best enjoyed fresh anyway.
FAQs
What kind of steak works best for this recipe?
I usually use top sirloin because it’s lean, tender, and cooks quickly, but ribeye, strip steak, or tenderloin also work great.
Can I make the sauce spicier?
Yes, I add crushed red pepper flakes, sriracha, or chili garlic paste for some heat.
Can I use chicken or pork instead of steak?
Absolutely. The honey garlic sauce pairs perfectly with chicken breast, chicken thighs, or pork tenderloin.
How do I keep the steak bites tender?
I avoid overcooking—2 minutes per side is usually perfect. Letting the steak rest before serving also helps retain juices.
Can I make these ahead of time?
I cook the steak and sauce separately, refrigerate, and then reheat them together when ready to serve.
What can I serve with these steak bites?
I love pairing them with rice, mashed potatoes, or roasted veggies. They also make a great filling for wraps or tacos.
Can I make this recipe gluten-free?
Yes, I just use gluten-free soy sauce or tamari.
Do I need a cast iron skillet?
Not necessarily. Any heavy-bottomed skillet works, but cast iron gives the best sear.
How thick should the sauce be?
It should coat the back of a spoon—thick and glossy, not runny. The cornstarch helps achieve that perfect texture.
Can I double the recipe?
Definitely. I cook the steak in batches so it browns properly, then combine everything with the sauce at the end.
Conclusion
I love how quick, flavorful, and satisfying these honey garlic steak bites are. The combination of sweet honey, savory soy, and garlicky richness makes them absolutely irresistible. Whether I’m serving them as a quick dinner, party appetizer, or part of a larger meal, they always hit the spot and impress everyone at the table.
Tender, juicy honey garlic steak bites coated in a rich, sweet, and savory glaze. Ready in just 20 minutes, this quick skillet recipe delivers restaurant-quality flavor with minimal effort—perfect for weeknight dinners, parties, or game day appetizers.
Ingredients
1½ lbs top sirloin steak, cut into 1-inch cubes
1 tsp sweet or smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil, divided
3 tbsp low sodium soy sauce
1/4 cup water or beef broth
4 cloves garlic, minced
2 tbsp honey
1 tbsp sesame seed oil or olive oil
1 tbsp rice vinegar or white vinegar
1/2 tsp dried oregano or other herbs
1 tbsp cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions
Pat steak cubes dry with paper towels and season with paprika, salt, and black pepper.
In a small bowl, whisk together soy sauce, water or broth, minced garlic, honey, sesame oil, vinegar, oregano, and cornstarch. Set aside.
Heat 1 tbsp vegetable oil in a large skillet or cast iron pan over medium-high heat.
Cook half the steak cubes for about 2 minutes per side until browned and cooked through. Transfer to a plate and repeat with remaining steak, adding more oil as needed.
Whisk the prepared sauce again, then pour a third of it into the hot skillet, scraping up browned bits.
Return all steak bites to the pan, pour in the remaining sauce, and cook for 1–2 minutes until the sauce thickens and coats the meat.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds and sliced green onions before serving.
Notes
Use ribeye, strip steak, or tenderloin instead of sirloin for different textures.
Add chili flakes, sriracha, or chili garlic paste for heat.
Include grated ginger for an Asian-inspired twist.
Serve over rice, noodles, or with roasted vegetables for a complete meal.
Reheat in a skillet with a splash of broth to keep the sauce smooth.
Use tamari or gluten-free soy sauce for a gluten-free version.
