These Asian Steak Bites are tender, juicy, and oh so easy to make. A deceptively simple keto dinner recipe that the whole family loves. Paleo and dairy-free too!
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, maybe I am making that up but it could happen.
And while I love my big juicy rib eyes, I am very enamored of 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 flavourful marinade or sauce and you can guarantee dinnertime happiness.
Be sure to also check out this cube steak recipe.
I have a great recipe for steak bites in The Everyday Ketogenic Kitchen, and I topped those with a simple garlic butter sauce. Need I tell you that it was delicious? The simplicity of the recipe stayed with me and I knew I needed to find another fun way to make them. It seemed like they would lend themselves to any number of great variations.
How to make Keto Asian Steak Bites
Of course, once I thought of doing an Asian-style steak bites recipe, I quickly saw that it was not all that original an idea. Several other smart bloggers had gotten there before me. But those recipes were definitely not keto-friendly, packed full of honey and cornstarch as they were. So I modified my own keto stir-fry sauce to use as the marinade, adding just a little bit of sweetener to jazz it up. And plenty of ginger and garlic, and a little bit of red pepper flakes to give it a kick. I used coconut aminos instead of soy sauce but you could really use either. Word to the wise, coconut aminos is not as salty as soy sauce so you may want to add a wee bit of salt to your finished steak bites.
I do have a bit of a secret here, though, that I am going to share with you. I actually used a new brown sugar substitute from Swerve for the sweetener in my Asian marinade. It’s not available on the open market just yet but I know they are trying to get it out by the end of the month. Guys, it is phenomenal! Best brown sugar substitute out there. I’ve used it in a few recipes now and I am chomping at the bit to share those with you. But I have to wait until they give me the go-ahead. So for now, you can just use regular Swerve or your favorite sweetener in this recipe.
The moral of the story is that you need these Asian Steak Bites in your life. They take less than 10 minutes to cook and you can marinate them all day if you like. So you can prep them before you head off for work and then whip them up when you get home. Super easy, family-friendly low carb dinner. You’re welcome!
And here’s another great healthy Asian style recipe: Asian Chicken Lettuce Wraps
Looking for more easy keto dinners? Well I’ve got a book full of them! Check out Easy Keto Dinners now.
More delicious Low Carb Steak Recipes
Beef Tenderloin Steak with Herb Pan Sauce
Peppercorn Skillet Steak with Brandy Cream Sauce
Asian Steak Bites
Ingredients
- 1 ½ lbs sirloin steak
- ¼ cup coconut aminos or soy sauce
- 1 tablespoon Swerve Sweetener
- 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
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 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.
- 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
Beverly Harper says
Really quick and easy Asian sauce. Tastes great with the steak and Asian fried riced cauliflower. Will make this again.
Sindy Smith says
Can u tell us the Brown sugar product?
Carolyn says
I am not sure what you mean, I don’t use brown sweetener in this recipe.
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.
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?
Carolyn says
Just at Cost Plus World Market.
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!
Carolyn says
Glad you liked it! I love tamari, it’s what I use most of the time.