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These Asian Steak Bites are tender, juicy, and oh-so-easy to make. It’s a deceptively simple keto dinner recipe that the whole family loves.
I am steak girl. A serious, serious steak girl. I grew up on a beef cattle farm until I was 7 and I think steak might have been my first solid food. Okay, I might be making that up but it could happen.
And while I adore a big juicy ribeye, I am loving these little steak bites lately. They are so easy to whip up and such a family friendly meal. Seared on the outside and juicy pink in the middle, they take only minutes to cook. Add a flavorful marinade or sauce and you can guarantee dinnertime happiness.
My family loves Asian-inspired food. I know I can always bring them to the table with recipes like Keto Mongolian Beef or Thai Peanut Chicken. This Asian Steak Bites recipe is yet another family favorite.
You will love this easy keto recipe!
Steak bites are an ideal low carb, high protein dinner recipe. And so easy to make, too!
I have a wonderful a wonderful recipe for garlic butter steak bites in The Everyday Ketogenic Kitchen. And I have a tasty Air Fryer Steak Bites recipe seasoned with chili and lime.
The simplicity of the recipe lends itself well to any number of flavor variations. The only real prep work is cutting the steak into even, bite-sized pieces. And for this recipe, it’s worth taking the time to marinate the steak before cooking, to infuse it with more flavor.
Then toss them in a hot pan for a few minutes, add your seasonings or sauces, and you’re done! With xg of protein and only xg of carbs, it’s a fabulous weeknight meal, And the leftovers make a wonderful lunch the next day!
Reader Reviews
“This recipe was fast and best tasting. I am a truck driver an able to snack on during day. I thought about lettuce wraps but going to make some keto egg fried cauliflower rice to go with. Another great quick brilliant idea.” — Todd S.
“Tried this for the first time tonight. Great flavor! Will definitely make this again. Next time might try with chicken. Not a fan of riced cauliflower so I just served it with steamed broccoli.” — Kathy O.
“This was a easy recipe to make and my husband says this a keeper. Thanks again. I need to buy the cookbook now.” — Janine
Ingredients you need
- Steak: Start with a tender cut of steak for this recipe. I like to use top sirloin as it’s less expensive, but you can also use New York strip, flank, or skirt steak.
- Tamair: You can also use soy sauce or coconut aminos.
- Brown sugar replacement: This helps give the sauce a bit of depth and a touch of sweetness. You can use my homemade brown sugar substitute or a store-bought version.
- Sesame oil: Use toasted sesame oil for the best flavor.
- Sesame seeds: Give them a quick toast by heating them in the skillet before preparing the steaks.
- Fresh cilantro: I add a little fresh cilantro for garnish. You can skip this or use green onions instead.
- Kitchen staples: Garlic, ground ginger and red pepper flakes.
Step-by-step directions
- Cut into bites: Cut the steak into small cubes no more than 1 inch in size. Try to do this as evenly as possible so the bites cook evenly. Place in a medium bowl.
- Prepare the marinade: In a small bowl, whisk together the tamari, sweetener, garlic, ginger, and red pepper flakes.
- Marinate the meat: Pour over the steak bites and toss to coat. Let marinate 30 minutes at room temperature or 2 hours in the fridge.
- Sear the steak bites: Heat a large skillet over medium high heat. Once hot, add 1 tablespoon of the sesame oil. Using a slotted spoon, add half of the steak bites in a single layer. Let them cook undisturbed for about 2 minutes, then quickly flip them over and cook on the second side for another minute or so. They should be seared on the outside but still a little pink and tender in the center. Transfer to a bowl and repeat with the remaining oil and the remaining steak bites.
- Make the dipping sauce: Once all the steak is cooked and removed from the pan, pour the reserved marinade into the pan and bring to a boil. Cook until reduced and thickened, 4 to 5 minutes. Pour over the steak bites or serve on the side. Garnish with toasted sesame seeds and cilantro.
Expert tips
Hot skillet. The key to a good sear on your steak bites is to make sure your skillet is very hot. I like to use a cast iron skillet, but a good stainless pan will also work.
Work in batches. Another key to a crispy sear is to not over crowd the pan, otherwise you will steam the meat and not brown it. So if you are doubling the recipe, work in batches.
Even sizes: For even cooking, make sure your steak bites are cut into equal sizes. Also the cooking time will vary depending on the size you cut and how hot your skillet is.
Frequently Asked Questions
Steak bites are made with good cuts of tender steak. Do not try to substitute cheaper cuts like chuck steak, as they will turn out tough and chewy. You want a cut like top sirloin that can handle a fast sear for browning and yet stay juicy and tender.
This Asian steak bites recipe has 1.5g of carbs per serving. And with 33g of protein, it’s a delicious and healthy low carb meal.
To store leftovers, place in an an airtight container and refrigerate for up to 3 days. You can also freeze leftover steak for up to six months, but note that the longer it sits in the freezer, the drier the meat will get.
What to serve with Asian Steak Bites
This recipe goes well with any number of keto side dishes. A few favorites include:
Looking for more easy keto dinners? Well I’ve got a book full of them! Check out Easy Keto Dinners now.
Asian Steak Bites
These Asian Steak Bites are tender, juicy, and oh-so-easy to make. It’s a deceptively simple keto dinner recipe that the whole family loves.
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Servings: 4 servings
Calories: 283kcal
Instructions
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Cut the steak into small cubes no more than 1 inch in size. Try to do this as evenly as possible so the bites cook evenly. Set the steak bites in a medium bowl.
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In a small bowl, whisk together the coconut aminos, sweetener, garlic, ginger, and red pepper flakes. Pour over the steak bites and toss to coat. Let marinate 30 minutes at room temperature or 2 hours in the fridge.
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Heat a large skillet over medium high heat. Once hot, add 1 tablespoon of the sesame oil. Using a slotted spoon, add half of the steak bites in a single layer. Let them cook undisturbed for about 2 minutes, then quickly flip them over and cook on the second side for another minute or so. They should be seared on the outside but still a little pink and tender in the center.
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Transfer to a bowl and repeat with the remaining oil and the remaining steak bites.
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Once all the steak is cooked and removed from the pan, pour the reserved marinade into the pan and bring to a boil. Cook until reduced and thickened, 4 to 5 minutes. Pour over the steak bites or serve on the side.
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Garnish with toasted sesame seeds and cilantro.
Notes
Storage information: Store any leftovers in a covered container in the fridge for up to 3 days.
Nutrition Facts
Asian Steak Bites
Amount Per Serving (1 ⅙th of recipe)
Calories 283
Calories from Fat 131
% Daily Value*
Fat 14.6g22%
Carbohydrates 1.5g1%
Fiber 0.1g0%
Protein 33.4g67%
* Percent Daily Values are based on a 2000 calorie diet.
