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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
- 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 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.
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.
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
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.
This recipe is naturally Whole30 and paleo when sweetened with dates. For low-carb, replace the date with monk fruit.
Yes! They keep well in the fridge for several days and reheat beautifully in the air fryer, making them a great meal prep option.
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
Main Dishes
Authentic Thai Green Curry with Beef Recipe
30 Minutes or Less
Easy Asian Ground Beef and Cabbage Stir Fry
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!
Easy Korean Steak Bites
Video
Ingredients
- 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Incredible! I did them stove-top this time, but am excited to try them again in the air fryer. So so delicious.
This was absolutely amazing. I could not find the Korean chili flakes so I just used red pepper flakes and it was really good. I will definitely be putting this in the meal rotation! Yum Yum
Amazing! So glad it worked out. Thanks for leaving a review!
So good!!!
Thank you so much!
So excited, I just received your cookbook Korean Paleo! I want to make this recipe For tomorrow nights dinner but only have beef stew meat. Will that be okay to use?
Thank You,
DeeDee
Yes, I think it will!
Hello! I just found your site recently and am so glad I did. I’ve been working out some autoimmune issues for almost a year so I find your site helpful and encouraging.
I have the meat marinading for the night. Would you have an idea of how to cool this in an instant pot? Or would that not be recommended.
Because it cooks fast fast, I wouldn’t recommend the Instant Pot. It might cook down the meat too much (like a tender roast instead of steak) unless you just use the sauté function of the Instant Pot.
Amazing! Did the stove top version and we absolutely loved it! Will make again!!😋
Yay, thank you so much!!
Made a double batch of marinade and did both filet and chicken. Yummy!
Amazing idea!!
Thanks to this recipe I‘ve recently moved up the ranks to “most popular” at dinner. I used to be “least likely to succeed”…
So easy! And I’m a new cook. My korean husband was so impressed and asked to add it to our rotation
Ah that’s the best review. Thanks so much!
These were so good, but super easy! Definitely going to be added to regular rotation in our house