Honey Garlic Steak Bites That Come Out Glossy and Caramelized in 15 Minutes
These honey garlic steak bites come out lacquered and caramelized in 15 minutes flat — one skillet, glossy glaze, and sirloin keeps it under $5 a serving.
Equipment
- 12-inch cast iron skillet
- Tongs
- Microplane
- Small Bowl
- Instant-Read Thermometer
Ingredients
- 1 lb sirloin steak or flap meat, cut into 1-inch cubes
- 1/4 cup low-sodium soy sauce
- 3 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil or neutral oil
- Sliced scallions and sesame seeds, for garnish
Instructions
- Whisk the soy sauce, honey, and minced garlic together in a small bowl. Set aside.
- Cut the steak into 1-inch cubes and pat them very dry with paper towels. Moisture is the enemy of a good crust.
- Heat the olive oil in a 12-inch cast iron skillet over medium-high until the oil shimmers and moves like water.
- Sear half the steak cubes in a single layer. Leave them alone for 2 full minutes so a crust forms before you flip.
- Flip each piece and cook another 1-2 minutes until medium-rare at 125°F. Remove to a plate and repeat with the remaining steak.
- Turn the heat to low, add the butter, then pour in the honey-soy-garlic mixture. Stir constantly for about 1 minute until it turns syrupy.
- Return the steak bites to the pan along with any collected juices. Toss for 30 seconds until every cube is coated and the glaze clings, not pools.
- Transfer to a plate and garnish immediately with sliced scallions and sesame seeds so they stick to the glaze.
Notes
Make ahead: cube the steak and mix the sauce (without the butter) up to 2 days ahead. Swap soy sauce for tamari to make it gluten-free, or swap butter for olive oil to make it dairy-free. Leftovers keep in the fridge for 3-4 days — reheat in a hot skillet with a splash of broth, not the microwave, so the caramelized crust stays intact.