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Honey Garlic Steak Bites
Tender, delicious, and juicy bites of sirloin steak cooked in a flavorful honey garlic sauce. This Honey Garlic Steak Bites recipe is a quick dinner idea, or game day food, that’s ready in minutes!
Perfectly seared Honey Garlic Steak Bites packed with flavor are so simple to make and they are beyond delicious. Tossed in a homemade honey garlic sauce, this is an easy dish that comes together in minutes and can be served as a meal or an appetizer.
This flavor-packed sauce hits all the right flavors: sweet and salty, savory and super tasty.
HOW TO MAKE HONEY GARLIC STEAK BITES
We are going to start with making our honey garlic sauce: in a small mixing bowl you will want to combine water, low sodium soy sauce, honey, sesame oil, rice vinegar, garlic, dried oregano, and cornstarch.
Next, you are going to heat up a cast iron skillet until it is smoking hot. Literally smoking hot. The best sizzle for these steak bites can only happen if your skillet is really hot.
Season the steak bites however you like, but I suggest to use some salt and pepper, plus sweet paprika. If not using low sodium soy sauce, I advise not to salt the steak at all.
Add steak bites to the hot oiled skillet and sear for only a few minutes. TIP: DO NOT crowd the pan – cook the steak bites in 2 batches.
Place all steak bites back in the pan and stir in the honey garlic sauce. Cook for 1 to 2 more minutes, or until sauce thickens.
Remove from heat; transfer to a serving plate, drizzle the pan sauce over your steak, garnish with sesame seeds and serve.
Drizzle the sauce over some rice, or broccoli, or mashed potatoes, too! YUM!
CAN I MAKE STEAK BITES AHEAD OF TIME?
The steak bites are really good when reheated, but I wouldn’t make them hours ahead of time. What you can do is prepare the sauce a day or two ahead and just keep it in the fridge until ready to use.
Same with the steak; cut it up in cubes and keep in the fridge for a day. Take out from fridge and let stand at room temperature for 15 minutes before using.
Also, to keep the steak bites warm, cover them with aluminum foil until ready to serve.
1 pound top sirloin steak, cubed
1 teaspoon sweet or smoked paprika
salt and fresh ground pepper, to taste
2 tablespoons vegetable oil, divided
3 tablespoons low sodium soy sauce
1/4 cup water, (or broth)
4 cloves garlic, minced
2 tablespoons honey
1 tablespoon sesame seed oil, (you can also use extra virgin olive oil)
1 tablespoon rice vinegar, (you can also use white vinegar)
1/2 teaspoon dried oregano
1 tablespoon cornstarch
sesame seeds, for garnish
sliced green onions, for garnish
Cut up steak into 1/2-inch to 1-inch cubes.
Season with paprika, salt, and pepper; set aside.
In a mixing bowl combine soy sauce, water, garlic, honey, sesame seed oil, rice vinegar, oregano, and cornstarch; whisk until thoroughly combined. Set aside.
Heat 1 tablespoon vegetable oil in a cast iron skillet over medium-high heat until hot.
Add 1/2 of the steak cubes to the hot oil and cook for 2 minutes per side, or until browned and done. Remove from skillet and repeat with the rest of the steak cubes, adding extra oil as needed.
Remove all steak bites from the skillet and set aside.
Give the previously prepared honey garlic sauce a good stir with a whisk and pour 1/3 of the sauce into the hot skillet; scrape up the browned pieces from the bottom of the pan.
Add the steak bites back to the skillet and pour the rest of the sauce over the steak; cook for 1 to 2 more minutes, or until sauce starts to thicken.
Remove from heat.
Transfer steak bites to a plate and drizzle with the pan sauce.
Garnish with sesame seeds and sliced green onions.
Chicken Fries Recipe
Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.—Nick Iverson, Denver, Colorado
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2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
2 cups finely crushed ridged potato chips
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 boneless skinless chicken breasts (6 ounces each), cut into 1/4-inch-thick strips
Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.