Easy Asian Steak Bites
Quick-seared steak cubes tossed in a garlicky soy glaze with a hint of heat. Fast, bold, and perfect over rice.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb sirloin steak, trimmed and cut into 1-inch cubes
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1.5 tbsp packed brown sugar
- 1.5 tsp minced garlic
- 1 tsp grated fresh ginger
- 0.5 tsp crushed red pepper flakes
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 tsp cornstarch
- 2 tbsp water for slurry
- 2 tbsp sliced green onions for garnish
- 1 tsp toasted sesame seeds for garnish
Instructions
Preparation Steps
- Whisk soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, red pepper, and black pepper in a bowl.
- Add steak cubes and toss to coat. Marinate 15 minutes, then blot the steak dry with paper towels.
- Stir cornstarch and water in a small cup to make a smooth slurry; set aside.
- Heat a large skillet over high heat. Add vegetable oil and swirl until shimmering.
- Sear steak in two batches, 1–2 minutes per side, until browned outside and medium inside. Transfer to a plate.
- Lower heat to medium. Add butter to the skillet and melt.
- Pour any leftover marinade from the bowl into the pan and bring to a full boil. Stir in the cornstarch slurry and simmer until glossy, 30–60 seconds.
- Return steak and any juices to the pan. Toss to coat in the sauce, then finish with green onions and sesame seeds.
Notes
Serve over hot jasmine rice or tuck into lettuce cups with extra chili flakes. For more heat, stir in 1 tsp chili-garlic sauce with the slurry. Swap sirloin with flank or New York strip, adjusting cook time for thickness. Leftovers keep 3 days refrigerated; reheat quickly in a hot skillet to keep the edges crisp.
This recipe is an original creation inspired by classic Easy Asian Steak Bites flavors. All ingredient ratios and instructions are independently developed.