Juicy, tender morsels of seasoned steak, seared in a hot skillet, then finished in a decadent and balanced honey miso soy glaze! Perfect for a quick and easy dinner, meal prep, or fun appetizer.
This is one of my Beef recipes I know you’ll want to keep on hand!
We love steak here in The Chunky Chef household… even our youngest will go to town on a big ol’ steak!
This recipe is a fun way to make steak that will stretch a buck. You’ll need 1 1/2 lbs of steak, but that will make enough for 4 to 6 people.
You could also cut the steak into slightly smaller pieces and serve this up as an appetizer (just set out some toothpicks and let your guests have at it).
I purposefully kept the seasoning minimal, to showcase the rich flavor of steak. Plus the glaze is ultra flavorful, so I didn’t want things to be overpowering.
Once the seasoned steak is seared cooked through, the honey miso soy glaze is added to the same skillet (hellooooo flavor!). Then the steak is added back to the skillet and tossed in the glaze until nice and sticky… prepare for your mouth to water!
I love to serve this with some steamed rice (or my ginger garlic rice), and either green beans or shelled edamame. To garnish, I really like the combination of green onions, sesame seeds, and some chili crisp.
Why you’ll love this recipe!
- Flavorful – the glaze is practically bursting with bold flavors!
- One pan – the entire recipe is made in one skillet, so there’s less dishes to wash.
What do I need to make this recipe?
- Steak – I typically use sirloin, but ribeye or strip steaks also work well.
- Spices – in this recipe, these are salt, pepper, and garlic powder.
- Soy sauce – I prefer to use reduced sodium/light soy sauce.
- Vinegar – rice vinegar may be labeled “rice wine vinegar”, but don’t worry, they’re the same thing. I use unseasoned, but seasoned will also work.
- Miso paste – the variety I can find most often is white miso paste, which is what this recipe was developed and tested with. Other types will also work well, they’re just harder to find in my area.
- Honey – just regular honey.
- Sriracha – this is optional, but adds a nice balance of flavor.
- Garlic/ginger – if you’d rather use pre-minced, you can use 1 Tbsp each of jarred garlic and ginger.
- Avocado oil – I like to use this oil since it has a higher smoke point, so it won’t burn at the high heat. Vegetable oil is another good option.
- Green onion/sesame seeds/chili crisp – these are optional garnishes, but add a nice crunch and freshness.
How to make honey miso soy steak bites:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cut steak. You’re looking for cubes about 1 inch. Pat them very dry and season.
- Whisk glaze. You could just add the ingredients to the skillet later, but I like to have it whisked together in a bowl so it’s ready to go.
- Sear steak. You’re looking for a golden brown color.
- Add glaze. It needs to thicken a bit, so it’s important to do this for a little bit on it’s own.
- Add steak. Cook the steak and the glaze together, stirring often.
- Caramelize. I love the deeply colored and sticky glaze. This is a personal preference though, so you’ll want to adjust to your tastes.
Helpful Tip!
Make sure to preheat the skillet until very hot. The sear is important for both the flavor and the sauce. These steak bites only need to cook a couple of minutes per side, so it’s important the pan be nice and hot when you add the steak.
Variations of this recipe
- Steak – we like to use sirloin steak, and pretty much always have some in the freezer. However, any cut of steak that you love will work for this recipe. Strip, ribeye, etc. I wouldn’t do a filet, since it’s expensive and would be best served on it’s own, rather than as bites.
- Glaze – if you prefer a different ratio of soy, vinegar, miso, honey, etc, feel free to play around with the amounts.
- Spicy – to make the glaze spicier, use more sriracha and/or add some red pepper flakes. You can also use more chili crisp as a garnish.
- Mild – to keep things more mild, omit or reduce the sriracha, and don’t use the chili crisp (as they’re typically pretty spicy).
- Seasonings – if you’d like to add more spices to the steak bites before searing them, feel free to play around and add your favorites. Sometimes I like to add some ground ginger, or blackening seasoning.
FAQ’s
The best steak to use, is the steak you enjoy the most. Personally, we’ve used sirloin, new york strip, and ribeye… all with great results. However, since the flavors are simple, you’ll want to use a really good quality piece of meat.
While I’m sure they can be cooked in the air fryer, I haven’t tested it and can’t speak for the exact cooking time. Plus, the benefit of cooking the steak bites in a skillet is that all those amazing browned bits lend an incredible flavor to the miso soy glaze. You’d lose that in an air fryer.
Making steak bites ahead of time
I think steak tastes best when made fresh, so for that reason, I don’t advise making this recipe entirely ahead of time.
However, you can certainly prep ahead!
How to prep ahead for this recipe:
- Spices – the seasonings can be combined and kept at room temperature until ready to use.
- Aromatics – the ginger and garlic can be minced/grated and kept refrigerated until ready to use.
- Steak – the steak can be sliced into bite-sized pieces and stored covered in the refrigerator until ready to use.
- Glaze – the honey miso soy glaze can be combined and kept refrigerated until ready to use.
Storage
Leftover steak bites should be refrigerated in an airtight container and enjoyed within 4-5 days.
Reheat gently on the stovetop with a bit of butter, or in the microwave.
More Easy Dinner Recipes:
My Favorite Cast Iron Skillet!
Cast iron skillets are my go-to for recipes like this, where a great sear is needed. The even heat distribution just can’t be beat!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Steak
- 1 1/2 lbs. steak
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Miso Soy Glaze
- 1/4 cup reduced sodium soy sauce
- 1 1/2 Tbsp rice vinegar
- 1 1/2 Tbsp white miso paste
- 1 1/2 Tbsp honey
- 1/2-1 tsp sriracha sauce optional but recommended
- 3 cloves garlic finely minced or grated
- 1 inch piece of fresh ginger grated
- 2 Tbsp avocado or vegetable oil divided
Garnishes
- green onions sliced
- sesame seeds
- chili crisp
Instructions
Prepare
- Pat 1 1/2 lbs. steak dry with paper towels, then slice into 1 inch cubes. Season with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, and massage into steak cubes. Set aside.
Whisk glaze
- In a small mixing bowl, add 1/4 cup reduced sodium soy sauce, 1 1/2 Tbsp rice vinegar, 1 1/2 Tbsp white miso paste, 1 1/2 Tbsp honey, 1/2-1 tsp sriracha sauce, 3 cloves garlic, and 1 inch piece of fresh ginger (grated). Whisk to combine well and set aside.
Sear steak
- Heat a large heavy bottomed skillet over MED HIGH heat. Once hot, add half of the 2 Tbsp avocado or vegetable oil (so 1 Tbsp), and about half of the steak bites, adding them in a single layer, not overcrowding the pan.
- Cook for 1-1.5 minutes on one side, without flipping, then flip each piece over individually and sear for another 1-1.5 minutes. Steak bites should be nice and golden brown. Remove to a plate.
- Repeat with remaining avocado oil and steak bites, removing to a plate once seared.
Make glaze
- Reduce heat to MED LOW and use the same skillet (don’t wash it – we want all that flavor!), then add the glaze mixture you made earlier.
- Let cook about 30 seconds to a minute or so, stirring with a wooden spoon to loosen browned bits from the skillet, then add all the seared steak bites back to the skillet.
Finish and serve
- Cook, stirring often, for about another 30 seconds to a minute, so the steak bites are fully coated in the sauce and starting to get caramelized.
- Serve hot, sprinkled with sesame seeds, a drizzle of chili crisp, and some sliced green onions. We like to serve this alongside some steamed rice and a green vegetable, like green beans or edamame.
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Chef Tips
- I estimate this recipe serves about 4, but the exact serving size and number of servings are up to you.
- This recipe pairs well with this Ginger Garlic Rice
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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