What can I use if I don't have bourbon?

You can simply omit it or substitute with 2 tablespoons of beef broth or water. The glaze will still thicken and taste great. The bourbon mainly adds a warm, complex note and helps the sauce reduce quickly. If you use broth, you'll get a deeper savory flavor in your honey garlic glaze.

Can I prepare the steak strips ahead of time?

Absolutely. You can slice the sirloin or flat iron steak and marinate it in the fridge for up to 8 hours. When ready to cook, pat the strips dry. This is crucial for a good sear. I don't recommend cooking them ahead, as they reheat best in a skillet with a splash of water to refresh the soy sauce glaze.

Honey Glazed Steak Strips: 30-Minute Easy Dinner Recipe

Name: Honey Glazed Steak Strips Recipe (So Easy, You'll Make It Weekly)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lbs steak, cut into ½-inch thick strips (sirloin, flat iron, or New York strip); 2 tbsp high-heat oil (avocado or vegetable); ¼ cup honey (85g); ¼ cup soy sauce or tamari (60ml); 4 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tbsp balsamic or rice vinegar; 2 tbsp bourbon; 2 tbsp sesame oil; Green onions, sliced (for garnish)

Description

Honey glazed steak strips are a quick, easy dinner ready in 30 minutes. Thin slices of sirloin get a brief marinade, a hot sear, and are tossed in a glossy sweet-savory glaze made with honey, soy sauce, and garlic.

Ingredients

Scale

For the steak:

1.5 lbs steak, cut into ½-inch thick strips (sirloin, flat iron, or New York strip)

2 tbsp high-heat oil (avocado or vegetable)

For the glaze:

¼ cup honey (85g)

¼ cup soy sauce or tamari (60ml)

4 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tbsp balsamic or rice vinegar

2 tbsp bourbon

For finishing:

2 tbsp sesame oil

Green onions, sliced (for garnish)

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Instructions

1. Slice the steak against the grain into ½-inch thick strips.

2. In a medium bowl, whisk together half of the honey, soy sauce, garlic, Worcestershire sauce, vinegar, and bourbon to make the marinade.

3. Add the steak strips to the marinade, toss to coat, and let sit for 15 minutes.

4. Remove steak from marinade and pat strips very dry with paper towels.

5. Heat a large cast iron or stainless skillet over medium-high heat. Add the high-heat oil.

6. Working in batches to avoid overcrowding, sear the steak strips for 2-3 minutes per side until deeply browned. Transfer to a plate.

7. Reduce skillet heat to medium. Pour in the remaining half of the glaze mixture.

8. Simmer the glaze for 2-3 minutes, stirring often, until it thickens and becomes syrupy.

9. Return all cooked steak strips and any accumulated juices to the skillet. Toss for about 1 minute to coat in the glaze.

10. Remove from heat. Drizzle with sesame oil, garnish with green onions, and serve immediately.

Notes

Slice the steak against the grain for tender bites.

Pat the marinated steak strips completely dry before searing to ensure a good brown crust, not steam.

If the glaze thickens too much before adding the steak back, stir in a tablespoon of water to loosen it.

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Prep Time: 15 min
Cook Time: 15 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 370 kcal
Sugar: 12 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 0 g
Protein: 25 g
Cholesterol: 70 mg