Asian Steak Bites

4.97 from 26 votes

Asian Steak Bites

Incredibly easy to make Asian Steak Bites that are ready in 15 minutes or less! These Asian inspired, tender and juicy steak bites are made with an easy 4 ingredient sauce, making these tiny morsels perfect as an appetizer or for a dinner along some rice and veggies.

Prep Time5

Cook Time6

Total Time11

Course: Appetizer, Dinner

Cuisine: Asian

Keyword: asian steak bites, steak bites

Servings:

Calories: 288kcal

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

Marinade

1 pound ribeye steak cut into 1-inch bite-size pieces
1 tablespoon soy sauce low sodium
1 tablespoon hoisin sauce
2 teaspoons sweet soy sauce
½ teaspoon black pepper coarsely ground
1 teaspoon cornstarch
½ teaspoon baking soda

Sauce

2 tablespoons hoisin sauce
1 tablespoon soy sauce low sodium
1 teaspoon honey
1 teaspoon chili garlic sauce such as sambal oelek
2 tablespoon water

US Customary - Metric

Instructions

Marinate the beef. In a medium size bowl, combine the beef with all the marinade ingredients together. Set aside while preparing the sauce and heating up the wok or skillet.
Prepare the sauce. In a small bowl whisk all the sauce ingredients together and set aside until ready to add to steak bites.
Cook the steak bites. Heat a wok or non-stick skillet over high heat until hot. Add a tablespoon of vegetable oil or sesame oil to it. Add the marinated beef to the wok and arrange in a single layer. Sear for a minute before tossing then continue cooking for another 2 minutes, tossing a couple times, until the steak bites look almost charred. This is for medium-rare, if you prefer it medium, just cook it a minute or so longer.
Add the sauce. Pour the sauce over the steak bites and cook for another minute while tossing then remove the wok from heat.
Garnish and serve. Serve immediately garnished with green onions and sesame seeds.

Video

Notes

It’s very important to get your wok or skillet very hot to get a nice crispy outside on the steak bites.
Cooking time will vary depending on the size you cut the steak bites and how hot your skillet is which is why I recommend to get your skillet really hot before adding the meat to it.
If you’re doubling the recipe, you will have to cook the beef in two batches, otherwise the meat will steam rather than sear.
Notice I didn’t add any salt and that is because there is plenty of salt from the soy sauce. However, taste and adjust with salt and pepper as needed.
Allow the steak bites to come to room temperature before storing them to an airtight container and refrigerating for up to 3 days.

Nutrition