Honey-Glazed Steak Strips

Sweet, garlicky, and a little fiery, these honey glazed steak strips sear hard and get lacquered in a glossy honey soy butter that clings to every bite. Think teriyakiadjacent but bolder, perfect for fast weeknights or rice bowls, tacos, or lettuce wraps, with sesame aroma and a clean hit of rice vinegar so it stays balanced, not stickysweet.

This recipe quickly became a favorite in my house the first time I made it on a hectic weeknight. Now it’s a regular request because it comes together fast and tastes like a restaurant dish.

Ingredients

• Sirloin steak: cut into thin strips ensures tender, juicy bites look for wellmarbled meat for extra flavor
• Olive oil: to help the steak strips brown nicely without sticking to the pan
• Salt and black pepper: for basic seasoning that enhances the natural beef flavor
• Garlic powder: adds mild garlic flavor without overpowering the dish
• Honey: provides a natural sweetness that caramelizes beautifully in the glaze
• Soy sauce: delivers umami and saltiness choose a good quality one for best results
• Unsalted butter: enriches the glaze making it silky and decadent
• Rice vinegar: cuts through the richness with a gentle acidity balancing the sweetness
• Sesame oil: adds a nutty aroma typical of Mediterranean and Asian cooking
• Fresh garlic: minced for a bright pungent kick
• Crushed red pepper flakes: add a subtle heat optional based on your spice tolerance
• Cornstarch: thickens the glaze to a clingy shiny sauce optional but recommended for that perfect coating

Instructions

Chill and slice the steak:

Pop the steak in the freezer for 10 to 15 minutes so it firms up making cleaner slices easier. Slice across the grain into quarter inch strips and pat dry using paper towels. Drying the meat is key to achieving that beautiful sear without steaming.

Season and preheat the pan:

Toss the steak strips with olive oil, salt, black pepper, and garlic powder to evenly distribute flavors. Heat a large cast iron or carbon steel skillet over mediumhigh heat until the surface just starts to smoke. This high heat is crucial for a great crust.

Sear in batches:

Add half the steak in a single layer without crowding the pan. Sear each side for 1 to 2 minutes until deeply browned but still a bit pink inside. Transfer to a bowl and repeat with the remaining strips. Overcrowding cools the pan and causes the meat to steam rather than sear.

Build the honey glaze:

Lower the heat to medium, add the butter and minced garlic, cooking for 20 to 30 seconds until fragrant. Stir in honey, soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes while scraping the browned bits from the pan. This layer of flavor builds the glaze.

Thicken and coat:

If using cornstarch, whisk one teaspoon with a tablespoon of cold water until smooth and slowly stream it into the simmering sauce, stirring constantly. Return the steak and any accumulated juices to the pan and toss together for 30 to 60 seconds until everything is glossy and the meat is just cooked through. Turn off the heat to keep the steak tender.

Rest and serve:

Let the steak rest for two minutes. This pause allows the juices to redistribute and the glaze to cling tight. Serve it hot over rice or noodles and be sure to spoon every last drop of that wonderful sauce on top.

One of my favorite ingredients in this dish is the rice vinegar. It brightens the glaze and prevents the sweetness from overpowering the steak. I remember serving this at a family dinner where even the picky eaters asked for seconds because of the perfect balance of sweet and tang.

Storage Tips

Store leftover steak strips in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to avoid drying out the meat and to keep the glaze glossy and sticky.

Ingredient Substitutions

Swap soy sauce for tamari to keep the richness while making the recipe gluten free or coconut aminos for a sweeter, milder alternative that still keeps the umami punch intact. Honey can be replaced with maple syrup for a smoky sweetness or brown sugar for deeper molasses notes. For the steak, flank or skirt cuts work wonderfully as well when sliced thin across the grain.

Serving Suggestions

Serve these steak strips over steamed jasmine rice or buttery noodles to soak up all the glaze. Lettuce wraps with thin cucumber slices and shredded carrots add fresh crunch and lighten the dish. You can also pile these strips into warm tortillas for a quick and tasty steak taco night.

Enjoy these honey glazed steak strips over rice, noodles, or in wraps for a quick satisfying meal. The glossy glaze and a short rest keep each bite juicy and full of flavor.

Common Questions About Recipes

→ What cut of beef works best for these strips?

Sirloin steak is ideal for tender, thin slices, but flank or skirt steak can be used for bolder flavor and texture when cut thin.

→ How do I get the steak to brown evenly?

Pat the steak very dry, use high heat, and avoid overcrowding the pan by searing in batches for a hard sear and even color.

→ Can I substitute soy sauce in the glaze?

Yes, tamari or coconut aminos are great alternatives that keep umami depth and adjust sweetness or saltiness.

→ What is the purpose of the rice vinegar in the glaze?

Rice vinegar adds acidity that balances the sweetness of honey, preventing the glaze from becoming overly sticky-sweet.

→ How do I thicken the glaze properly?

Whisk cornstarch with cold water before adding to the simmering sauce, stirring gently to avoid lumps and keep it silky.