Go Back Email Link
–+ servings

Sweet and Sticky Steak Bites

These sweet and sticky steak bites are tender cubes of sirloin or ribeye tossed in a savory glaze, caramelized to perfection—perfect for weeknight dinners or as a party snack.
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Serving Size 4 servings

Ingredients

Steak and Marinade

  • 1 lb beef steak (sirloin or ribeye), trimmed and cut into 1–1.5 inch bite-sized pieces Sirloin for leaner option, ribeye for richer flavor.
  • 1/4 cup soy sauce Use low-sodium or tamari for gluten-free.
  • 1/4 cup brown sugar Light or dark both work.
  • 2 tbsp honey Maple syrup can be used for a different note.
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced Fresh gives the best brightness.
  • 1 tbsp olive oil Or any high-smoke oil like canola/avocado.
  • to taste salt and pepper Soy sauce adds salt.

For Garnishing

  • Chopped green onions For garnish.

Instructions

Preparation

  • Trim any large fat caps from the steak and slice against the grain into bite-sized pieces. Season lightly with pepper.
  • In a medium bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, olive oil, and a pinch of salt.
  • Add the steak pieces to the bowl and toss to coat. Marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.

Cooking

  • Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil if your pan is dry.
  • Remove steak from the marinade with tongs (reserve any excess marinade if you plan to reduce it into a sauce) and add to the hot skillet in a single layer.
  • Sear the steak bites without moving them for about 2-3 minutes, then flip and cook an additional 2-3 minutes until caramelized and cooked to your desired doneness.
  • If you have leftover marinade that you boiled, add it to the pan and toss to coat the steak for a glossy finish.
  • Garnish with chopped green onions and serve warm.

Notes

Pat the steak dry before marinating for a better sear. Don't overcrowd the pan to ensure caramelization. Add a knob of butter at the end for extra richness. You can add sriracha for heat or swap honey with mirin for a teriyaki style.