Crockpot Honey Garlic Steak Bites Recipe

Ash Tyrrell

Crockpot Honey Garlic Steak Bites Recipe

I just finished making these honey garlic slow cooker steak bites, and I’m honestly in love with how tender and flavorful they turned out. While I was searing the steak, the garlic and honey aroma already had me excited. Then letting everything simmer slowly made the meat pull-apart soft, and the sauce got beautifully sticky.

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Total Time 5 10

Servings: 4

Ingredients Method Notes

Ingredients

1 pound sirloin steak cut into bite-sized pieces — Sirloin sears well and becomes tender; cheaper cuts like chuck also work if you cook longer.
½ cup honey — Sweetness is a big part here; using good-quality honey gives better flavor.
¼ cup soy sauce — Brings the salty umami backbone; low-sodium soy works if you watch your salt.
4 cloves garlic minced — Fresh also gives a sharper garlic punch; I avoid garlic powder in this one.
1 teaspoon ginger minced — Fresh ginger adds lift and freshness; if using ground, use about ½ teaspoon.
1 tablespoon cornstarch optional — Helps the sauce thicken at the end so it coats the steak nicely.
Sesame seeds for garnish — Adds crunch, nuttiness, and makes it look pretty.
Green onions chopped, for garnish — Gives freshness and color contrast.

Method

I start by whisking together honey, soy sauce, garlic, and minced ginger in a bowl. It’s important that everything is well blended so each steak piece gets that balanced flavor. The aroma here already hints at how good it’s going to be.
Then I place the bite-sized steak pieces into the slow cooker. I pour the sauce mixture over them, stirring so every piece is coated. I set the cooker to LOW for 4-6 hours (HIGH works if pressed for time)—the idea is to let it cook slowly until the meat is melt-in-your-mouth tender.
In the last 30 minutes, if the sauce isn’t thick enough, I mix a little cornstarch with cold water to make a slurry and stir it in. Once the steak is tender and the sauce has thickened, I finish by garnishing with sesame seeds and chopped green onions. Then it’s ready to dish up.

Notes

I always taste the sauce about halfway through—if it’s overly sweet, I add a tiny splash more soy sauce or a dash of vinegar to balance.
I avoid overcrowding the slow cooker — giving the steak pieces some room ensures even cooking and better caramelization.
I prep sauce ahead when I’m pressed for time—having the sauce mixed and ready means less work on cooking day.
I only add vegetables in the last hour — that prevents them from overcooking and turning mushy.
I resist the urge to skip searing the steak first—it gives extra flavor and texture that transforms the result.