Ingredients
Scale
1 lb flank or skirt steak, sliced into strips
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
1 clove garlic, minced
1/2 tsp black pepper
1 tbsp oil for searing
Instructions
In a medium bowl, mix honey, soy sauce, vinegar, garlic, and pepper.
Add steak strips and toss to coat. Marinate for 30 minutes to 2 hours in the fridge.
Heat a large skillet or grill pan over medium-high heat and add oil.
Sear steak strips in batches for 1–2 minutes per side without overcrowding.
Let glaze caramelize but not burn. Remove once golden and sticky.
Serve hot over rice, in wraps, or on salad.
Notes
Use a cast-iron pan for best caramelization.
Don’t marinate longer than 2 hours to avoid mushy texture.
Leftovers reheat best in a skillet with a splash of water.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 10g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 75mg