Garlic Honey Sirloin Steak Bites

Garlic Honey Sirloin Steak Bites

The trick here is to cut the sirloin against the grain into small, uniform cubes so they stay tender and cook in just a few minutes. The sauce is a glorious sweet-savory glaze.

Ingredients

For the Steak Bites:

• 1.5 lbs (680g) top sirloin steak, cut into 1-inch cubes

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon sea salt

• ½ teaspoon freshly cracked black pepper

• 2 tablespoons unsalted butter

For the Garlic Honey Sauce:

• 5-6 large garlic cloves, finely minced

• ⅓ cup honey (a runny, liquid honey works best)

• 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos)

• 1 tablespoon sriracha or chili paste (adjust to your heat preference)

• 1 tablespoon apple cider vinegar or rice vinegar (the acid balances the sweet)

For Serving:

• Thinly sliced green onions or chives

• Toasted sesame seeds

• A sprinkle of red pepper flakes (optional)

Instructions

1. Prep the Steak: Pat the sirloin cubes completely dry with paper towels—this is essential for getting a good sear. In a bowl, toss them with the olive oil, salt, and pepper until evenly coated.

2. Mix the Sauce: In a small bowl, whisk together the minced garlic, honey, soy sauce, sriracha, and vinegar. Having this ready to go is crucial because the cooking process moves fast.

3. Sear the Steak Bites: Heat a large cast-iron or heavy-bottomed skillet over high heat. You want it screaming hot. Working in a single layer (do this in two batches to avoid steaming the meat), place the steak bites in the dry, hot pan. Let them sear, undisturbed, for about 1 minute to get a deep brown crust. Then toss or stir-fry for another 60-90 seconds, until mostly browned on all sides but still pink in the middle. They will finish cooking in the sauce. Transfer the seared bites to a clean plate and repeat with any remaining beef.

4. Bloom the Butter and Sauce: Remove the pan from the heat for a moment to cool slightly. Return it to medium heat and add the 2 tablespoons of butter. Once melted, give your pre-mixed sauce one last stir and pour it into the pan.

5. Glaze the Steak: Let the sauce bubble and reduce for about 1-2 minutes, until it looks slightly thickened and syrupy. Immediately return the seared steak bites (and any resting juices) to the skillet.

6. Toss to Coat: Toss the steak bites vigorously in the bubbling sauce for just 30-45 seconds, until every piece is sticky and glazed, and the steak is cooked to a perfect medium/medium-rare. Be careful not to overcook—the residual heat will continue to cook them.

7. Serve: Remove from heat immediately. Pile the steak bites onto a serving plate and spoon over any extra glaze from the pan. Garnish generously with sliced green onions, sesame seeds, and a pinch of red pepper flakes.

Serving suggestion: Spoon these over a bed of fluffy jasmine rice, with a side of sautéed green beans or steamed broccoli. They also make incredible party food when served with toothpicks.