Honey-Glazed Steak Strips
27 min
|
easy
|
high-protein,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 12 min | 27 min |
Introduction
These honey-glazed steak strips are juicy, tender, and coated in a sticky-sweet, garlicky glaze you’ll want to lick off the pan.
They cook fast in one skillet, making them perfect for an easy weeknight dinner or a quick date-night meal at home.
The simple honey, soy sauce, and garlic glaze gives the steak a takeout-style flavor, without leaving your kitchen.
Ingredients (4 servings)
Ingredients for the Steak
Ingredients for Honey Glaze
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How to Make Honey-Glazed Steak Strips
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Prepare and season the steak
Pat the steak strips very dry with paper towels so they sear instead of steaming in the pan.
Toss the strips with olive oil, salt, black pepper, and garlic powder until every piece is lightly coated.
Let the seasoned steak rest at room temperature for 10 minutes while you mix the glaze.
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Mix the honey glaze
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and red pepper flakes.
If you want a thicker glaze, whisk the cornstarch into the bowl until no dry lumps remain.
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Preheat the pan
Set a large heavy skillet over medium-high heat and let it heat until very hot, about 2 to 3 minutes.
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Sear the steak strips
Add the steak strips in a single layer, without crowding, and let them cook undisturbed for 1 to 2 minutes.
Flip the strips and cook another 1 to 2 minutes, until browned on the second side and just cooked through.
Transfer the cooked steak to a plate and repeat with any remaining strips, leaving browned bits in the pan.
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Simmer the honey glaze
Reduce the heat to medium, then pour the honey glaze mixture into the hot skillet.
Stir and scrape up the browned bits, then simmer the glaze until slightly thickened and glossy, 1 to 3 minutes.
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Coat the steak and serve
Return the cooked steak strips and any juices to the skillet and toss until coated in the honey glaze.
Cook 1 minute more to warm through, then serve the steak over rice, noodles, or with simple sides.
Substitutions
- Use tamari instead of soy sauce
- Tamari keeps the salty depth but is usually gluten free, which helps if you need a gluten-conscious option.
- Swap butter with avocado oil
- Avocado oil handles high heat well and keeps the glaze dairy free, with a cleaner, lighter flavor in each bite.
- Try flank steak instead of sirloin
- Flank steak brings bigger beefy flavor and stays tender when sliced very thin across the grain before quick cooking.
Tips
- Slice against the grain for tenderness
- Look for the direction of the muscle fibers and cut across them, not with them, for softer steak strips.
- Avoid overcrowding the skillet
- Too many strips at once trap moisture, so work in batches for better browning and that restaurant-style seared edge.
- Use a stainless or cast-iron pan
- These pans brown the steak more deeply, which gives the honey glaze richer flavor when you deglaze the browned bits.
- Adjust sweetness and salt to taste
- If the glaze tastes too sweet, add a splash more vinegar; if too salty, whisk in extra honey or water.
- Marinate briefly for extra flavor
- For stronger flavor, toss the seasoned strips in half the glaze and chill 15 to 30 minutes, then pat mostly dry.
Nutrition Facts *
| Energy | 389 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 17 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the steak from turning tough or chewy?
- Slice the steak thinly against the grain and avoid cooking past medium; pull it off the heat once just pink.
- Can I make this recipe ahead for meal prep?
- Cook the steak slightly under your usual doneness, then reheat gently in a skillet with a splash of water or broth.
- What if my glaze turns too thick or sticky?
- Thin a thick glaze with a tablespoon of water at a time, simmering and stirring until it loosens to your liking.
- Can I grill the steak strips instead of using a skillet?
- Thread the strips onto soaked skewers, grill over high heat, then toss in a warmed saucepan of the honey glaze.
Serving Suggestions
This honey-glazed steak is lovely with steamed rice, sesame green beans, and a crunchy cucumber salad on the side.
For a fun twist, sprinkle toasted sesame seeds and sliced green onions over the top for fresh flavor and pretty contrast.
More pairings:
Reviews
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Amy, Tampa: Dinner disappeared fast, this was that good. The glaze hit a nice balance of sweet and salty and the steak stayed tender as long as I didn’t crowd the pan. Next time I’ll chill the steak for a bit before slicing so I can get even thinner strips, then I’ll finish with a handful of sliced green onions for a little freshness.
: Love hearing that, Amy, and you’re exactly right about giving the strips space so they sear and stay tender! Chilling before slicing and finishing with green onions is a great move for thinner cuts and a fresh pop. 😊
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