Honey Garlic Steak Bites with Peppers & Asparagus
Prep time: 15 mins | Cook time: 15 mins | Servings: 2-3
I. Ingredients
The Steak:
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1 lb (450g) Sirloin or Ribeye steak, cut into 1-inch cubes.
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2 tbsp Olive oil.
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To taste: Salt and freshly cracked black pepper.
The Vegetables:
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1 cup Asparagus tips (trimmed).
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1 cup Bell peppers (red and yellow), sliced into bite-sized chunks.
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1 tbsp Fresh parsley, chopped (for garnish).
The Honey Garlic Glaze:
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3 tbsp Soy sauce (low sodium preferred).
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2 tbsp Honey.
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3 cloves Garlic, minced.
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1 tsp Fresh ginger, grated (optional).
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1 tsp Sesame oil.
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1/2 tsp Red pepper flakes (for a bit of heat).
II. Instructions
1. Prepare the Glaze
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In a small bowl, whisk together the soy sauce, honey, minced garlic, ginger, sesame oil, and red pepper flakes. Set this aside for the flavors to marry.
2. Sear the Steak
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Pat the steak cubes dry with a paper towel and season them lightly with salt and pepper.
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Heat a large skillet or wok over high heat with 1 tbsp of olive oil.
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Add the steak in a single layer. Sear for 2 minutes per side until a deep brown crust forms but the center remains tender.
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Remove the steak from the pan and set aside on a plate.
3. Sauté the Vegetables
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In the same pan, add the remaining 1 tbsp of oil.
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Toss in the asparagus and bell peppers. Stir-fry for 3–5 minutes over medium-high heat until they are vibrant and slightly charred but still have a "snap" to them.
4. Combine and Glaze
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Reduce the heat to medium. Add the steak cubes (and any juices from the plate) back into the pan with the vegetables.
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Pour the honey garlic glaze over the mixture.
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Toss everything together for 1–2 minutes until the sauce thickens into a glossy coating that clings to the steak and veggies.
5. Garnish and Serve
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Transfer to a warm plate.
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Garnish generously with fresh parsley and extra cracked black pepper as seen in the photo.
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Serve immediately, perhaps over a bed of jasmine rice or quinoa.
Chef’s Tips
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High Heat is Key: To get the beautiful sear shown in the image, ensure your pan is smoking hot before adding the steak.
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Don't Overcrowd: If your pan is small, sear the steak in two batches so it browns rather than steams.
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Vegetable Variation: You can also add snap peas or broccoli for extra color and nutrition.