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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe features bite-sized cubes of sirloin or ribeye seared to perfection in a smoking-hot cast iron pan. The steak develops a crust that locks in its juices, while the sticky sauce made with soy, honey, chili garlic sauce, and rice vinegar coats each piece beautifully. Finished with fresh green onions and sesame seeds, this dish is a flavorful combination of savory, sweet, and spicy. The quick cooking process ensures the steak remains tender and...
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Pat steak dry and season lightly with salt.
Heat cast iron pan over high heat until smoking.
Add oil to the pan.
Sear steak in batches for 2–3 minutes per side until a crust forms. Remove steak from the pan.
Lower heat slightly and add garlic. Cook for 30 seconds until fragrant.
Add sauce ingredients to the pan and simmer for 1–2 minutes until slightly thickened.
Return steak to the pan and toss until fully coated and sticky.
Finish with green onions and sesame seeds.
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Patting the steak dry helps achieve a better crust.
Avoid overcooking the steak after adding the sauce—just glaze and pull it off the heat.
If the sauce gets too thick, add a splash of water to loosen it.
Can I use a different cut of steak?
Yes, you can use other tender cuts like filet mignon or New York strip.
How do I adjust the spice level?
Reduce or increase the amount of chili garlic sauce and red pepper flakes based on your preference.
Can I make this recipe ahead of time?
It's best served fresh, but you can prepare the sauce and cut the steak ahead of time to save prep time.
What type of oil should I use?
Use a neutral oil like vegetable, canola, or avocado oil for high-heat cooking.
Can I substitute rice vinegar?
Yes, lime juice works as a great substitute for rice vinegar in this recipe.
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