Published: by Carolyn
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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
What are steak bites made of?
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.
How many carbs are in Asian steak bites?
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.
How do I store leftover steak?
To store leftovers, place in an an airtight container and refrigerate for up to3 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:
- Cilantro Lime Cauliflower Rice
- Coconut Cauliflower Rice
- Sautéed Keto Vegetables
- Keto Sesame Noodles
- Crispy Air Fryer Brussels Sprouts
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.
5 from 21 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: asian steak bites, steak bites
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Marinating Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 servings
Calories: 283kcal
Ingredients
- 1 ½ lbs sirloin steak
- ¼ cup tamari or soy sauce
- 1 tablespoon brown sugar substitute
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoon sesame oil
- 2 teaspoon toasted sesame seeds
- chopped cilantro for garnish
US Customary – Metric
Instructions
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.
In a small bowl, whisk together the tamari, 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.
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.
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.
Notes
If you use coconut aminos, you may want to add a little salt to the finished recipe.
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 ¼th of recipe)
Calories 283Calories 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.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Patty McDermed says
Who doesn’t love a good asian dish! So yummy!!Reply
Kelli says
This was so good!Reply
Tracy says
We had this tonight with cauliflower fried rice. It was delish! Everyone loved it.Reply
Rebecca P. says
I was wondering if you had tried this with chicken breast or thighs? I was considering doing that.Reply
Carolyn says
It would be great but keep in mind that they will take longer to cook through properly. More like 10 mintues.
Reply
Todd Shook says
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.Reply
Carolyn says
Sounds like a great meal on the go!
Reply
Liz says
This was so delicious! I added the sesame oil to the marinate and marinated the meat for an entire day. Cooked the bites for 2.5 mins instead and oh my goodness! The eat bite was so delicious and tender! This is definitely a keeper in our household!Reply
Kathy O says
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.
Reply
Beverly Harper says
Really quick and easy Asian sauce. Tastes great with the steak and Asian fried riced cauliflower. Will make this again.Reply
Sindy Smith says
Can u tell us the Brown sugar product?
Reply
Carolyn says
I am not sure what you mean, I don’t use brown sweetener in this recipe.
Reply
Jen Beck says
She was referring to Swerve brown sugar substitute. She stated that it isn’t available yet. You can make brown sugar by putting about a quarter teaspoon of molasses to a half cup of your favorite sugar replacement, and mashing it about with a fork until the sugar is evenly colored brown.
Reply
Anna says
The recipe looks great but I HAVE to ask about those dishes!! They’re so beautiful. Where on earth did you find them?
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Carolyn says
Just at Cost Plus World Market.
Reply
Daniel says
I made this for dinner and found it excellent! I marinated it for about an hour, outside of the refrigerator, while I was cooking up some other stuff to go along with the meat. I substituted tamari for the soy sauce, but otherwise followed the recipe. It will be going into the regular dinner rotation! Thanks so much!Reply
Carolyn says
Glad you liked it! I love tamari, it’s what I use most of the time.
Reply
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