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Skillet of seared Korean steak bites topped with sesame seeds and scallions.
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Why You’ll Love This Steak Bites Recipe

Steak will always be one of my go-to proteins. Most of the time, I love it seasoned with just salt and pepper, but every now and then, I crave something a little bit different. That’s where these Korean steak bites come in. Marinated bulgogi-style with garlic, ginger, sesame, and just the right amount of sweetness from Medjool dates, they’re full of flavor in every bite!

Because the steak is cut into small cubes, it cooks in minutes while staying tender and juicy. The key to getting that irresistible and addicting seared crust is cooking them in a hot skillet without crowding the pan – this ensures they sear instead of steam.

Even better, they’re kid-approved! I can’t claim that every kid will love these but my little ones can never resist these savory bites. Growing up in a Korean-American household, bulgogi was always a staple at the table, and this recipe brings those same nostalgic flavors in a quick, weeknight-friendly way. Serve them on toothpicks as a fun appetizer or pair with cauliflower rice for a complete meal – they’re always a crowd-pleaser!

If you’re craving more Korean-inspired beef flavors, try my Whole30 Mongolian Beef, Creamy Steak Pasta, or these Mongolian Beef Noodles!

Ingredients You’ll Need

Overhead of labeled ingredients for Korean steak bites: sirloin, coconut aminos, sesame oil, garlic, ginger, date, gochugaru, oil, sesame seeds, and green onions.
  • Top sirloin steak: Lean, tender, and budget-friendly, sirloin works beautifully for juicy, sirloin steak bites. Ribeye gives a richer, fattier result, while New York strip or tenderloin also stay tender.
  • Avocado oil or olive oil: Helps the steak sear to a golden crust. Avocado oil is my choice for its high smoke point, but olive oil also works well.
  • Sesame seeds: Add nutty crunch and visual appeal as a garnish. You can omit if preferred or swap with hemp seeds.
  • Green onions: Fresh and mild, these brighten up the steak bites before serving. Chives make an easy substitute.

Steak Bites Marinade

  • Coconut aminos: The base of the marinade with a slightly sweet, savory flavor. Soy sauce or tamari can be used if not Whole30.
  • Toasted sesame oil: Deep, nutty flavor that gives the marinade its signature taste. Regular sesame oil or even olive oil can stand in if needed.
  • Garlic cloves: I like using fresh for that pungent, savory flavor but garlic powder can work in a pinch.
  • Pitted Medjool date: Naturally sweetens the marinade, mimicking traditional bulgogi. For swaps, use maple syrup (not Whole30) or monk fruit for low-carb.
  • Fresh ginger: Adds warm, peppery brightness. Ground ginger can work if that’s what you prefer or have.
  • Optional: Gochugaru (Korean chili flakes). Provides subtle smoky heat and authentic flavor. Red pepper flakes or paprika can be used as alternatives.

Watch a Short Video of This Recipe

How to Make Stovetop Steak Bites with Korean Marinade

Step-by-step collage: blending bulgogi marinade, cubing sirloin, marinating beef, and searing steak bites in a hot cast-iron skillet.

Step 1: Prep and marinade. Blend marinade ingredients until smooth.

Step 2: Cut the steak into 1-inch cubes and place in a bowl or bag.

Step 3: Pour over steak, cover, and marinate in the fridge for at least 2 hours. Drain marinade before cooking.

Step 4: Heat oil in a large skillet or cast iron skillet over medium-high heat. Add steak cubes in a single layer and sear for 2 minutes. Flip and cook 2 more minutes until browned and juicy.

Air Fryer Steak Bites

Step 1: Preheat the air fryer to 400°F for 5 minutes.

Step 2: Add steak bites in a single layer and cook for 5 minutes.

Step 3: Flip and cook for another 5 minutes. Garnish with sesame seeds and green onions before serving and enjoy!

Expert Tips for the Best Steak Bites

  • Marinate at least 2 hours for maximum flavor absorption.
  • Cook in a single layer to ensure even browning.
  • Adjust cook time for your preferred doneness: add 1-2 minutes for well done.
  • For extra flavor, serve with a drizzle of butter garlic sauce if not on Whole30.
  • Pat the steak cubes dry with a paper towel before cooking. Excess marinade can prevent a good sear.
Fork lifting a glazed Korean steak bite, showing charred edges and juicy center.

Serving Suggestions

These steak bites are versatile enough to serve as an appetizer or main dish! Try them with:

  • Cauliflower rice or mashed potatoes
  • Roasted broccoli or steamed green beans
  • Kimchi or radish kimchi
  • They also make a fun addition to an appetizer platter alongside your favorite dipping sauces. 

For another comforting beef dish, check out my Sheet Pan Steak and Potatoes. And if you love steak paired with bold sauces, try my Paleo Skirt Steak with Chimichurri Sauce for a fresh, herb-packed twist.

Close-up of bulgogi-style steak bites in a skillet with sesame seeds and scallions.

Storage and Meal Prep Tips

  • Fridge: Store in an airtight container for 3-4 days.
  • Reheat: Air fryer (2-3 min) or microwave (1-2 min).
  • Freeze: Freeze in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe FAQs

What cut of steak is best for steak bites?

Top sirloin is the best choice for juicy steak bites (sometimes called steak tips). Ribeye, New York strip, or tenderloin also work well. Avoid stew meat unless cooking low and slow in a slow cooker.

Are steak bites Whole30 and paleo-friendly?

This recipe is naturally Whole30 and paleo when sweetened with dates. For low-carb, replace the date with monk fruit.

Can you meal prep steak bites?

Yes! They keep well in the fridge for several days and reheat beautifully in the air fryer, making them a great meal prep option.

Can you cook steak bites from frozen?

It’s best to thaw before cooking, but in a pinch, you can cook frozen steak bites in the air fryer at 400°F for 12-14 minutes, flipping halfway. They won’t sear as evenly but will still turn out tasty.

More Beef & Steak Favorites

If you make these steak bites, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest, for even more delicious recipes!

Korean steak bites
4.91 from 11 votes
Servings: 4 servings

Easy Korean Steak Bites

By Jean Choi
If you’ve been craving steak bites, these Whole30 Korean steak bites are about to become your new go-to. Marinated in a bulgogi-inspired sauce sweetened naturally with fruit, these juicy steak bites cook in under 10 minutes on the stovetop or in the air fryer for a super quick, protein-packed, and flavorful meal. Each piece is seared golden brown on the outside while staying tender and melt-in-your-mouth juicy inside. You’ll love how versatile they are as a meal or appetizer!
Prep: 5 minutes
Cook: 10 minutes
Marinating Time: 2 hours
Total: 2 hours 15 minutes
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Video

Ingredients 

  • lb sirloin steak, or ribeye, strip steak, or tenderloin
  • 1 tbsp avocado oil, or your favorite cooking oil, for stovetop method
  • For garnish: Sesame seeds and chopped green onions, omit sesame seeds for AIP

Marinade

  • 1/2 cup coconut aminos
  • 2 tbsp toasted sesame oil, or olive oil for AIP
  • 4 garlic cloves, peeled
  • 1 pitted medjool date, OR 2 tsp maple syrup for non-Whole30
  • 1 inch fresh ginger
  • Optional: 2 tsp gochugaru, (Korean chili pepper flakes) – omit for AIP

Instructions 

  • Cut the steak into 1 inch cubes or bite-sized pieces and place in a resealable bag.
  • Place all ingredients for the marinade in a blender and blend until smooth.
  • Pour over the steak, seal the bag, and massage the steak to coat. Place in the fridge to marinate for 2 hours to overnight.
  • Remove from fridge and drain the steak. Discard the marinade.

Stovetop Method

  • Heat avocado oil on a large skillet over medium high heat.
  • Once the pan is sizzling hot, add the steak pieces in a single layer and sear for 2 minutes.
  • Flip the steak pieces and cook for another 2 minutes until cooked through and golden brown.
  • Remove from heat and garnish with sesame seeds and chopped green onions before serving.

Air Fryer Method

  • Preheat the air fryer at 400 degrees for 5 minutes.
  • Add the steak bites to the air fryer in a single layer. You may need to cook them in 2 batches to do this.
  • Cook for 10 minutes, flipping the pieces halfway through.
  • Remove from the air fryer once golden brown and cooked through. Garnish with sesame seeds and chopped green onions before serving.

Notes

  • I highly recommend marinating these steak bites for at least 2 hours. The meat really needs at least this much time to absorb all the delicious flavors of the marinade!
  • If you are not doing the Whole30, you can replace the Medjool date with 2 tsp of maple syrup to sweeten the bulgogi sauce. Or if you are eating low carb, you can replace it with 2 tsp of monk fruit sweetener.
  • For both the stovetop or air fryer steak bites, cook the meat pieces in a single layer so they cook evenly and yield the best texture. This means you may need to cook the meat in 2 batches for either method.
  • The suggested cooking times will cook the steak bites to medium rare to medium. If you like your steak well done, I would add a few more minutes of cooking time to each method.
  • For extra spice, garnish with red pepper flakes. 
  • Store leftover steak bites in an airtight container in the refrigerator for up to 3-4 days. Reheat the leftovers in the air fryer for 2-3 minutes or the microwave for 1-2 minutes. 

Nutrition

Serving: 1serving – makes 4, Calories: 378kcal, Carbohydrates: 12g, Protein: 38g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 104mg, Sodium: 792mg, Potassium: 655mg, Fiber: 1g, Sugar: 4g, Vitamin A: 297IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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25 Comments

  1. Lulu says:

    5 stars
    So much flavour and so easy! Love it!

  2. Jessica says:

    4 stars
    Hi! I made this last weekend for meal prep, but found it to be incredibly salty. We are not huge salt users so, in all fairness we are a bit salt sensitive. Would recommend anything to reduce the salt flavor? I want this to be something in my meal prep rotation! I just know itโ€™s great!

    1. Jean Choi says:

      Hi! You can just use less coconut aminos, even halve it if you are especially sensitive. Hope it works out!

  3. bb says:

    Wanting to try this, I’m currently on AIP and sesame oil is not compliant, what oil would you swap for this recipe? (FYI sesame seeds and red pepper flakes are also something that would need to be omitted for AIP since this is listed as AIP compliant)

    1. Jean Choi says:

      I specify in the recipe to use olive oil. But avocado oil also works!

  4. Ann says:

    5 stars
    Made this tonight and loved it! Did the air fryer method and timing was perfect for medium rare. Will become part of our regular dinner rotation.

  5. Dana says:

    5 stars
    Instant hit with the family! This is definitely going into our meal rotation. I didnโ€™t have aminos, but I subbed in soy sauce and it turned out great. I love that most of the prep is done ahead of time so that the cooking step at the end is super fast.

  6. Chrissy says:

    5 stars
    This was so yummy even the baby gobbled it up! I didnโ€™t have time to marinate so I just made the sauce to serve on the side. Canโ€™t wait to make it again! Just found your website and Iโ€™m drooling over all your recipes!