Description

Tender Slow Cooker Honey Garlic Steak Bites are a flavorful and easy-to-make dish featuring bite-sized sirloin steak cubes cooked low and slow in a savory honey garlic sauce. Perfect for a comforting meal, these steak bites are infused with garlic, ginger, and a touch of heat from red pepper flakes, then garnished with green onions and sesame seeds for an extra burst of flavor.

Ingredients

Scale

Steak and Marinade

1 1/2 lbs sirloin steak, cut into bite-sized cubes
1/4 cup soy sauce
1/4 cup honey
1 tbsp olive oil
4 garlic cloves, minced
1/2 tsp ground ginger
1/2 tsp red pepper flakes (optional, for heat)
1/4 tsp black pepper

Thickening Sauce (Optional)

1 tbsp cornstarch
2 tbsp water

Garnish (Optional)

Chopped green onions
Sesame seeds

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Instructions

Prepare the sauce: In a small bowl, whisk together the soy sauce, honey, olive oil, minced garlic, ground ginger, red pepper flakes (if using), and black pepper until well combined.
Combine steak with sauce: Place the cubed sirloin steak into the slow cooker and pour the prepared honey garlic sauce over the top. Stir well to ensure the steak cubes are evenly coated with the sauce.
Cook the steak: Cover the slow cooker with its lid and cook on low heat for 4 to 5 hours, or until the steak is tender and fully cooked through.
Thicken the sauce (optional): About 30 minutes before the end of the cooking time, mix the cornstarch and water in a small bowl to make a smooth slurry. Stir this slurry into the sauce in the slow cooker, then uncover and continue cooking for the final 30 minutes to allow the sauce to thicken.
Garnish: Once cooking is complete, sprinkle the steak bites with chopped green onions and sesame seeds as desired for an added layer of flavor and texture.
Serve: Serve the honey garlic steak bites over freshly cooked rice, mashed potatoes, or enjoy them as a flavorful appetizer on their own.

Notes

For a spicier kick, increase the amount of red pepper flakes.
If you prefer a gluten-free version, use tamari or a gluten-free soy sauce alternative.
Make sure to cut the steak into uniform bite-size pieces for even cooking.
Leftovers can be refrigerated for up to 3 days and reheated gently.
Adding cornstarch slurry is optional but recommended if you prefer a thicker sauce to coat the steak bites better.