Delish Honey Garlic Steak Bites

I made these sticky-sweet, garlicky steak bites because sometimes I want dinner to taste like I tried, without actually requiring me to try. We’re talking quick-seared cubes of steak in a glossy honey-garlic-soy situation with little pops of pineapple that make you feel like you planned a vacation. It’s weeknight-fast, date-night-fancy, and toddler-approved if you cut the pieces small and bribe shamelessly. Yes, this pan is too small. No, I won’t wash fewer dishes. I am who I am.

Last time I cooked this, my husband decided to “help” by cranking the heat to the surface of the sun. The smoke alarm joined the party, the kids started fanning it with math homework (finally useful), and the dog positioned herself to catch any airborne steak like a furry goalie. I also discovered that if you leave the pineapple unattended, a small child will eat half of it and then swear they “measured it with their mouth.” Honestly, iconic behavior.

Time-Saving Hacks

– Buy pre-cut “stir-fry beef” and pretend you planned it. Knife-free dinner is a personality.
– Use a hot cast-iron and cook in batches so you actually get sear, not beef sauna. Yes, batching is annoying. No, watery steak is not the move.
– Microwave your rice. I said what I said. Add sesame oil at the end so it smells like you did more.
– Jar-garlic is fine. If anyone complains, hand them a clove and wish them luck.
– Canned pineapple? Drain it like you mean it and pat dry. We want caramelization, not pool day.

Serving Ideas

– Over garlicky rice with a sprinkle of green onions and sesame seeds. Pretend it’s takeout, keep the money.
– Toss with roasted broccoli so you can call it a balanced meal while you eat it straight from the pan.
– Lettuce cups if you’re feeling dramatic and want to stack food like Jenga.
– Serve with wine if the kids drove you nuts; seltzer if you’re trying to be a responsible adult for at least 20 minutes.
– Honestly? A fork and the stovetop. Chef’s tasting menu… for one.

What to Serve It With

– Steamed jasmine rice or coconut rice for that saucy soak-up magic.
– Chili-garlic green beans (pan-fry in the same skillet while it’s still hot—flavor piggybacking).
– Crispy roasted potatoes, because steak + potatoes is a love story.
– Simple cucumber salad with rice vinegar to cut through the sweet-savory glaze.
– Grilled pineapple wedges if you want to lean hard into the vacation fantasy.

✔Tips & Mistakes

– Pat the steak dry like it owes you money. Damp beef won’t brown, it will sulk.
– Salt lightly at first—soy sauce is already salty. Season, taste, adjust, pretend you planned it.
– Don’t crowd the pan. Crowding = steaming = sad bites. Cook in two batches and feel powerful.
– Add honey at the end so it reduces into a glaze, not a burnt sugar situation.
– If using fresh pineapple, cut it small and add near the end to keep it bright, not mushy.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3 days in an airtight container. Reheat in a hot skillet with a splash of water to wake the sauce back up.
– Freezer: It works, but the pineapple softens. Still delicious, just… looser vibes.

✔Variations and Substitutions

– Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chili flakes, sriracha, or gochujang if you like a little chaos with dinner.
– Use chicken thighs or tofu cubes; same glaze, different attitude.
– No sesame oil? A tiny pat of butter at the end gives cozy richness.
– Gluten-free: tamari or coconut aminos and you’re golden.

Delish Honey Garlic Steak Bites

Tender, golden-seared sirloin steak bites tossed in a buttery honey-garlic glaze with a hint of heat—ready in minutes and perfect over rice, potatoes, or veggies.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound sirloin steak trimmed and cut into 1 inch cubes
• ▢ 1 tablespoon olive oil
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 tablespoon unsalted butter
• ▢ 4 clove garlic minced
• ▢ 0.25 cup honey
• ▢ 2 tablespoon low sodium soy sauce
• ▢ 1 tablespoon apple cider vinegar
• ▢ 0.25 teaspoon crushed red pepper flakes optional, to taste
• ▢ 1 tablespoon fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Pat the steak dry with paper towels, then cut into 1 inch cubes. Season evenly with kosher salt and black pepper.
• Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat.
• Sear steak bites in a single layer in batches for 2 to 3 minutes, turning once, until browned on the outside and medium-rare inside. Transfer to a plate and repeat with remaining steak.
• Reduce heat to medium. Add butter to the skillet; once melted, stir in minced garlic and cook for 0.5 minute until fragrant.
• Stir in honey, soy sauce, apple cider vinegar, and red pepper flakes. Simmer for 1 to 2 minutes, stirring, until slightly thickened and glossy.
• Return steak and any juices to the pan and toss to coat in the sauce for 0.5 to 1 minute, just to warm through.
• Remove from heat, garnish with chopped parsley, and serve immediately.

Notes

For best browning, avoid overcrowding the pan and let the steak sear undisturbed. Swap sirloin for ribeye or New York strip if preferred. Sauce will thicken as it cools.