Honey Garlic Steak Bites Recipe for Quick, Juicy Dinners
If you’ve ever scrambled for something tasty but, you know, life’s got other ideas (kids hanging off your leg, dog barking at a ghost, phone buzzing) — this Honey Garlic Steak Bites Recipe has totally saved my skin. The first time I made it I was sure I’d overcooked everything, but my stubborn old pan ended up turning out the juiciest steak bites I’ve tasted. There’s a running joke in my house that I made this after losing a bet, but honestly, now I make it just for fun — less stress and more flavor, like a good jam session in the kitchen.
Why I Always Make This When Time is Tight
I make this when I just can’t face a pile of dishes or I forget to plan dinner (which is embarrassingly often). My family goes nuts for these juicy chunks and — confession — I sometimes skip veggies altogether and just pile them into lettuce cups. They’re sweet, garlicky, and have this little sticky edge that clings right to your fork (or fingers if you’re hanging around the pan at midnight, not that I do that). Oh, and don’t get me started on what happens if you double the garlic. Let’s just say, it keeps the vampires away and the flavour’s pretty wild too.
The Not-So-Strict Ingredients List
- 500g steak (sirloin is my go-to, but I’ve used rump when it’s on sale, and it works just fine — my aunt swears by ribeye but, honestly, anything not super tough will do)
- 2-3 tablespoons honey (sometimes I do a heavy-handed pour… No regrets!)
- 4 garlic cloves, minced (or more — see above)
- 3 tablespoons soy sauce (I’ve used both light and dark — grandma liked Kikkoman, but store brand? It’s all good)
- 1 tablespoon olive oil or butter (sometimes I accidentally use both, which is very not tragic)
- Black pepper, a few grinds
- Pinch of chili flakes (optional, but spicy stuff just makes it pop)
- Handful of chopped parsley for a finish if you’re fancy, I forget this half the time and nobody complains
How I Actually Cook This (Steak My Way)
- Dice the steak into nice bite-sized pieces (not too huge, unless you’re aiming to reenact a Flintstones episode). Pat them dry just a bit — I skip this in a rush, but it actually does help with browning.
- Heat your pan — cast iron is ideal, but I’ve used a dodgy old nonstick before. Throw in your oil or butter and let it shimmer.
- Toss in the steak chunks (not all at once, unless you like them steamed; do a couple batches if needed). Season with black pepper now.
- Let them get some golden-brown bits, turning only when they release from the pan — this is where I usually sneak a taste and burn my tongue every.single.time.
- Once all the steak is browned (not cooked through yet, that comes later), lower the heat a smidge. Drop in your garlic; stir so it doesn’t scorch — unless you want vampire-proof, ultra-toasty garlic (I suggest not).
- Add the honey and soy sauce. Stir and let it get sticky and glossy, just a couple minutes. Sauce will bubble, steak soaks it up — don’t walk away or you’ll be cleaning caramel off your stove for days.
- Taste. (Just do it.) Maybe add a pinch of salt or chili flakes if you’re feeling wild.
- Scatter parsley over, if you remember.
Notes From My Messy Kitchen
- I once tried cheap stewing steak — took forever and, well, shoe leather. Don’t be like me.
- If the sauce seems a tad too runny, sometimes I crank the heat in the last minute and it quickly thickens up (just don’t let the honey smoke, learned that the hard way!).
- This works with pork too, but beef honestly just slaps in this recipe.
- I think it tastes even better the next day — but good luck having leftovers.
Variations I’ve Actually Tried
- Added a splash of rice vinegar for a zing — pretty nice.
- Mixed in a handful of thawed frozen peas (because, well, peas) — not bad, but I probably wouldn’t do it again.
- Swapped steak for mushrooms for a veggie version — it’s all right if you love mushrooms, but definitely needs less sauce.
What You’ll Need (Or, How I Improvise)
- A big skillet (cast iron or just your usual frying pan — my old one’s got more dents than sense, works fine)
- A sharp knife (cutting steak with a butter knife is, er, not recommended)
- Garlic press (optional — sometimes I use the side of my knife instead)
By the way, Serious Eats has a solid guide on cast iron pans if you wanna nerd out, but honestly, any pan that gets hot will do the trick here.
How I Store It (Or Don’t)
Honestly, in my house it never lasts 24 hours. But if you do end up with leftovers, chuck them in an airtight container in the fridge for 2-3 days. Reheat on the stove or in the microwave — the sauce thickens up and, weirdly, tastes even better. I’ve tried freezing this, but I prefer it fresh; the steak just gets a bit rubbery after thawing, in my opinion.
How I Serve (Well, Most Days)
- On top of buttery rice (old standby, always works)
- With crispy roasted potatoes, if I’m feeling extra
- Stuffed in soft tortillas for a not-very-authentic taco night (family favourite!)
- Or straight out of the pan — don’t judge
Oh, and if you ever want to make it a meal, toss in a quick cucumber salad or some steamed broccoli. Sounds healthy, right?
Lessons I Learned the Hard Way
- I once rushed the browning and ended up with sad grey steak; patience, friend, is really worth it for the crust.
- Tried to make this with honey that was, let’s just say, well past its prime — funny aftertaste. Fresh honey’s better!
- If you use too much garlic, it’ll take over. Or maybe that’s a good thing? Up to you.
Questions Folks Actually Asked Me
- Can I use chicken instead of steak?
Sure can — just cut the pieces small and watch out for overcooking. It’s not quite the same, but still tasty. Don’t try it with fish though, that didn’t end well (long story). - What if I don’t have honey?
Maple syrup is okay — not my first choice, but I tried it once when I was out, and it wasn’t bad. Agave? Haven’t tried but might work! - Do I need a fancy pan?
Nope — although my mate swears by his super heavy skillet, I do this in any old pan. Actually, here’s a good tutorial on pan seasoning at The Kitchn, if you want to get into it. - What kind of steak works best?
I usually go sirloin or ribeye. Don’t use stew beef — trust me here. If it’s a decent cut you’d grill, you’re golden. - Can I double the sauce?
Absolutely! In fact, sometimes I make an extra batch just for dunking bread.
Actually, now that I’m thinking about it, I forgot to mention: music in the kitchen is essential for this — a playlist that gets you moving a bit. That’s how steak bites were really meant to be cooked! If you find yourself humming along, you’re probably doing it right.
Ingredients
- 1 1/4 lbs sirloin steak, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
-
1Season the steak cubes evenly with salt and black pepper.
-
2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the steak cubes in a single layer and sear for 1-2 minutes per side until browned and just cooked through. Remove to a plate and repeat with remaining oil and steak.
-
3Reduce the heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
-
4Add honey, soy sauce, and butter. Stir and simmer for 1-2 minutes until slightly thickened.
-
5Return steak bites to the skillet, tossing to coat in the sauce. Cook for another 1-2 minutes, until heated through and glazed.
-
6Garnish with chopped fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
