Honey-Glazed Steak Strips 5 ★

27 min | easy | high-protein, Mediterranean diet

Honey-glazed steak strips piled on a white plate, coated in a glossy brown sauce and sprinkled with sesame seeds; sauce pools around the meat, with a small bowl of extra glaze in the background on a white table.

Updated Dec 9, 2025

Prep Time	Cook Time	Total Time
15 min	12 min	27 min

Rate/Review

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.

Close-up of honey-glazed steak strips piled on a white plate, coated in a shiny dark sauce and sprinkled with sesame seeds; a small bowl of extra glaze sits in the background.

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.
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.
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.
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.

Close-up of honey-glazed steak strips piled on a white plate, coated in a glossy dark sauce and sprinkled with sesame seeds; a small bowl of extra sauce sits blurred in the background.

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.

White plate of honey-glazed steak strips coated in a glossy dark sauce and sprinkled with sesame seeds; a small bowl of extra sauce and chopsticks sit blurred in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Celia Rosario, New York, NY: Absolutely phenomenal! As a family of four, everyone loved it. My 12 year old son says it’s now his favorite dinner and to make it often. He even asked me before he went to bed if we can have it again soon. I think next time I will double the sauce though. My picky eater daughter also ate every last piece. — 5 ★

Eunice: So happy it was a hit, Celia!
bigmeals, Perth, Australia: This was absolutely delicious! I am kinda over the usual steak dinners right now and wanted something a little different. I had some sirloin that needed to get cooked when I came across this recipe. Since it makes 4 servings, my husband and I have leftovers for another night. I can’t wait! — 5 ★

Eunice: So glad you enjoyed it and the leftovers help!
Barbara, Seattle, WA: Very good! I like sirloin steak and from past experiences I know it can get tough, so I sliced it thin and didnt over cook it. I also added a little extra garlic and used the red pepper a little...... it is a easy meal to make to Your taste, I will make this again — 5 ★

Eunice: Glad it worked out well for you, Barbara!
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. — 5 ★

Eunice: Love hearing that, Amy!