Honey-Glazed Steak Strips (Printer-Friendly Version)
Tender steak strips coated in a sweet and savory honey glaze with garlic and sesame aroma.
# What You'll Need:
→ Steak
01 -
1.5 lb sirloin steak, cut into thin strips
02 -
1 tbsp olive oil
03 -
0.5 tsp salt
04 -
0.25 tsp ground black pepper
05 -
0.5 tsp garlic powder
→ Honey Glaze
06 -
0.25 cup honey
07 -
0.25 cup soy sauce
08 -
2 tbsp unsalted butter
09 -
1 tbsp rice vinegar
10 -
1 tsp sesame oil
11 -
2 cloves garlic, minced
12 -
0.5 tsp crushed red pepper flakes (optional)
13 -
1 tsp cornstarch (optional)
# Steps to Follow:
01 -
Place the steak in the freezer for 10 to 15 minutes to firm it for precise slicing. Cut across the grain into 0.25 inch strips and pat dry with paper towels.
02 -
Toss steak strips with olive oil, salt, black pepper, and garlic powder until evenly coated. Heat a large cast iron or carbon steel skillet over medium-high until just smoking.
03 -
Add half of the steak strips in a single layer without crowding. Sear for 1 to 2 minutes per side until well browned but slightly pink inside. Transfer to a bowl and repeat with remaining strips.
04 -
Reduce heat to medium. Add 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, scraping browned bits.
05 -
If using cornstarch, whisk with 1 tbsp cold water and stream into the simmering sauce while stirring. Return steak and juices to the pan, tossing for 30 to 60 seconds until glossy and cooked through. Remove from heat.
06 -
Allow the steak strips to rest for 2 minutes to retain juiciness and keep glaze adhered. Serve immediately over rice or noodles, spooning remaining sauce on top.
# Additional Tips:
01 -
Freeze the steak briefly before slicing for clean, even strips.
02 -
Avoid overcrowding the pan to ensure a proper sear.
03 -
Mix cornstarch with cold water to prevent clumping and maintain a clear sauce.