Honey Garlic Steak Bites Recipe (2024)

FAQs

Does honey work on steak? ›

If you're marinating your meat long-term, like overnight, honey will help all those flavors stick together. And it's not like the sweetness overpowers the other ingredients. It makes a perfect complement to savory marinade standbys like soy sauce, mustard, and Worcestershire.

Marinades tend to include an acidic ingredient – such as lime juice or vinegar – that acts as a tenderizer. When those ingredients combine with honey, they work their magic to add flavor and also keep your meat or seafood moist, which is needed when cooking foods that dry out easily like chicken or pork chops.

Steak bites are essentially bite-sized pieces of steak. Since they're bite-sized, you don't need a knife to eat them. Instead, just eat them eat them with a fork and appreciate the fact that they're already cut for you!

Rub on chicken, duck and turkey for an added sheen and crisp skin. Brush on grilled kabobs and skewers for added flavor. Include in dipping sauces for fried chicken.

Thinning It Out

Spoon some honey into a small jar or dish. Add fresh water to the honey, 1 Tbsp (15 ml) at a time, mixing after each addition.

Honey is sweeter than sugar, so you should use less of it. You only need one-half to two-thirds of a cup of honey for each one cup of sugar. You should also reduce the other liquids in the recipe by one-fourth cup for every cup of honey that you use. This is because honey itself contains water.

Research from the University of Illinois in the US has found that honey's antioxidant qualities can help preserve meat without compromising taste, at the same time as slowing the oxidation of low-density lipoproteins (LDL), a process that leads to atherosclerotic plaque deposition.

What happens when you cook with honey? ›

When honey is heated or cooked, the sugar and fructose in the honey change their chemical composition as a result of a browning effect called the Maillard Reaction. Heating or storing honey for long periods of time will increase the production of a toxic substance called 5-hydroxymethylfurfural (HMF).

THE BOTTOM LINE: Flap meat's thick muscle fibers make it chewy when rare. Cooking to medium (between 130 and 140 degrees but not beyond) shrinks the diameter of the meat fibers while retaining moisture, making them more tender.

How can I tell when the steak bites are cooked to my desired doneness? The cooking time will vary depending on the size of your steak bites and your preferred level of doneness. Use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.

Just like with turkey, chicken, or any raw meat, rinsing or washing steak is not necessary; nor is it recommended by the USDA.

Honey is also a great binder and thickener for amping up or sweetening sauces, marinades, dips, and dressings. For instance, a good beef marinade can be a simple dose of honey along with soy sauce, balsamic vinegar, fresh rosemary, green onions, and Dijon mustard.

Marinating meat in honey before cooking can add sweetness and caramelization to the surface. However, be cautious with high heat, as honey can burn easily. It's best to use honey in moderation and combine it with other ingredients like soy sauce or citrus for a balanced flavor.

Honey Steak is delicious and one of my favorite easy dinner ideas. The beef marinade is made with a handful of ingredients you probably already have in your pantry. Juicy, sweet beef literally melts in your mouth. The marinade breaks down fats and fibers in meats helping to tenderize even the chewiest of cuts.