Description
These Firecracker Steak Bites are tender, juicy cubes of sirloin steak marinated in a bold, spicy-sweet sauce featuring sriracha, honey, soy sauce, garlic, and ginger. Seared to perfection in a screaming-hot skillet, each bite develops a gorgeous caramelized crust while staying pink and juicy inside. Ready in just 30 minutes from start to finish, these versatile steak bites work beautifully as a quick weeknight dinner over rice, an impressive party appetizer, or protein for meal prep bowls. The explosive flavor and restaurant-quality results make this recipe a must-try!
Ingredients
1½ pounds sirloin steak or ribeye, cut into ¾-inch cubes
2 tablespoons olive oil for searing
3 tablespoons soy sauce, low sodium
2 tablespoons sriracha sauce
2 tablespoons honey
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
¼ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon cornstarch for thickening
2 green onions, sliced
1 tablespoon sesame seeds
Fresh cilantro for garnish (optional)
Instructions
1. Remove steak from refrigerator 20-30 minutes before cooking. Pat completely dry with paper towels. Cut into uniform ¾ to 1-inch cubes against the grain.
2. In a medium bowl, whisk together soy sauce, sriracha, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes, black pepper, and sesame oil until honey is dissolved.
3. Reserve 3 tablespoons of marinade in a small bowl and whisk in cornstarch to create finishing sauce. Set aside.
4. Add cubed steak to remaining marinade, toss to coat evenly, and marinate for 15-30 minutes at room temperature (or up to 2 hours refrigerated).
5. Heat a large cast-iron skillet over high heat for 3-4 minutes until smoking hot.
6. Add 1 tablespoon olive oil and swirl to coat pan. Remove steak from marinade (discard used marinade) and pat lightly with paper towels to remove excess liquid.
7. Working in batches to avoid overcrowding, add steak cubes in a single layer with space between pieces. Sear without moving for 2 minutes until deep brown crust forms.
8. Flip each cube with tongs and sear opposite side for 1-2 minutes for medium-rare (130-135°F) or 2-3 minutes for medium (140-145°F).
9. Transfer seared steak bites to a plate and tent with foil. Repeat with remaining steak, adding more oil between batches if needed.
10. Reduce heat to medium. Add reserved marinade with cornstarch to hot pan. Cook, stirring constantly, for 1-2 minutes until sauce thickens and becomes glossy.
11. Return all steak bites to pan and toss in sauce for 30 seconds to coat evenly.
12. Transfer to serving platter immediately. Garnish with sliced green onions, sesame seeds, and cilantro. Serve hot.
Notes
Don’t overcrowd the pan – cook in batches for proper searing, not steaming.
Use a screaming-hot cast-iron skillet for best caramelized crust.
Cut steak against the grain for maximum tenderness.
Remove steak bites slightly before target doneness – they continue cooking from residual heat.
For best results, use sirloin, ribeye, or flat iron steak. Avoid tough cuts like chuck or round.
Adjust sriracha to taste – use 1 tablespoon for mild, 3 tablespoons for extra hot.
Marinate up to 2 hours for deeper flavor, but 15-30 minutes works great for weeknight cooking.
Store leftovers refrigerated for up to 3 days. Reheat gently in skillet with splash of water.
Serve over rice, in tacos, over salads, or as party appetizers with toothpicks.
- Prep Time: 20
- Cook Time: 10
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 6 oz (approximately 8-10 steak bites)
- Calories: 385
- Sugar: 9g
- Sodium: 625mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
Keywords: steak bites, firecracker steak, easy steak recipe, beef appetizer, quick dinner, meal prep steak