Asian snacks

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Crispy on the outside, hot and juicy on the inside, these Asian Steak Bites are a hit every time I make them. This is one of my favorite ways to cook beef.

It only takes a few minutes and the result is pieces of the juiciest steak I have ever eaten!

Pieces of meat

Oh how I love this recipe. The last time I was in the mood for meat bites, I tried this quick soy honey marinade and WOW. The whole family went crazy over this and disappeared in just a few minutes.

Everyone loves steak, but what I don't always love is cooking individual steaks on the stove. These juicy chunks of meat cook in just minutes with little effort each time.

Asian Steak Bites are just the latest incarnation of this favorite quick dinner. The Indian spiced steak bites make me very happy with a great side of basmati rice. Buttered steak bites with mushrooms are also requested.

Steak Bite Recipe

Making meat bites begins by cutting the meat into half-inch strips. Then, mix a simple marinade of soy sauce, honey, and chili paste to make the marinade.

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Pour the marinade over the pieces of meat and stir well to coat. Let the meat marinate for at least 20 minutes so that the flavors are absorbed and mixed.

Once the meat is good and marinated, it is time to cook it with a little oil on the stove. Heat the oil in your pan before adding the meat. Cook chunks of meat in batches to avoid overloading the pan.

Remove the fillet from the pan when the outside of each piece is brown but the inside is still tender and juicy. The meat will continue to cook for a couple of minutes after you remove it from the heat.

Keep an eye on the pan while the steak cooks. If the meat starts to smoke, the pan is too hot. You may need to lower the heat a bit once you add the steak to the pan.

Note: I originally used flank steak in this recipe, however skirt steak works well too. We love meat bites, so I'll usually pick up several of any type of meat that's on sale in the store that week.

Both plain chili paste and garlic chili paste work well in meat marinade.

Asian steak recipe

These beef bites cooked with soy marinade and honey are terrific with a large bowl of simple Asian rice on the side.

I've also served them with roasted red potatoes, melted sweet potatoes, spicy caramelized cauliflower, and salad skewers. This is a satisfying meal that everyone loves and these juicy steak bites work well with just about any side.

If you're looking for quicker and easier ideas for the Asian main course, take a look at these Huli Huli chicken bites and this spicy orange-garlic shrimp. This Easy Thai Chicken is next on my list to try!

My family is so crazy about meat bites that we rarely have leftovers. However, the cold leftover steak bites are delicious and cold spilled into a salad for the next day's lunch.

And I can't speak to my favorite Asian recipes without reminding you of Korean Beef Cheater. With all of these quick and tasty recipes to add to your meal rotation, you may never order takeout again.

Cooking tip: I use this skillet, tongs, and spatula to make this recipe.

Asian steak

The tender and juicy chunks of meat mixed with the honey and soy marinade are a hit at dinner with children and adults alike. We never get tired of these meat bites!

Asian snacks

The bite-sized pieces of meat are quickly tossed in a honey and soy marinade and then cooked for a few minutes. These crispy, juicy meat bites disappear quickly.

Preparation time: 10 minutes.

Cook time: 10 minutes.

Total time: 20 minutes

Servings: 4-5 servings

Calories: 347kcal


  • 1 3/4 pounds flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons of honey
  • 1 tablespoon of chili paste
  • 1-2 tablespoons lightly flavored olive oil


  • Cut the fillet through the grain into 1/2 "wide strips. Cut each strip into small pieces, about 1/2 "- 3/4" in size. Put the pieces of meat in a medium bowl. Stir in soy sauce, honey and chili paste. Pour over meat and stir to coat well. Let the meat marinate for 20-30 minutes.

  • Heat a heavy-bottomed stainless steel skillet or wok over medium-high heat. When the pan is hot, add 1 tablespoon of oil and stir to coat. Add 1/3 of the meat to the pan and spread in a single layer. Let it cook for about a minute, until the meat is browned. Flip the meat over or stir with a spatula for an additional minute or two when done cooking. Remove meat from skillet to plate.

  • Add half of the remaining meat to the hot skillet and repeat the steps above. Add cooked meat to waiting plate. If necessary, add the remaining tablespoon of oil to the pan before adding the remaining meat. Repeat the steps. Enjoy!


If at any time the pan starts to smoke, it is too hot. Lower the heat slightly and continue cooking. Remove the fillet bites from the pan when they are golden brown on the outside and still juicy on the inside. They will continue cooking for one minute after removing them from the heat. The flank steak can be substituted for the flank steak in this recipe.


Calories: 347kcal | Carbohydrates: 10 g | Protein: 44g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 916mg | Potassium: 722 mg | Sugar: 9g | Vitamin C: 0.7mg | Calcium: 45mg | Iron: 3.4mg


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