Slow Cooker Honey Garlic Steak Bites Recipe

Ash Tyrrell

Slow Cooker Honey Garlic Steak Bites Recipe

I just made a pot of slow cooker honey garlic steak bites, and let me tell you — my house smells like a sweet, savory dream. After a few hours of low heat, the beef was fork-tender and soaked in a glossy, sticky sauce that made me swoon.I just made a pot of slow cooker honey garlic steak bites, and let me tell you — my house smells like a sweet, savory dream. After a few hours of low heat, the beef was fork-tender and soaked in a glossy, sticky sauce that made me swoon.

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Cook Time 6 15

Ingredients Method Notes

Ingredients

2 tablespoons sesame oil — this nutty oil gives a fragrant base and enhances the Asian-style flavors.
2 pounds beef steak cut into 1-inch cubes — stew meat, London broil, flat iron, or round steak all work; these cuts break down nicely in slow cooking.
3 –4 garlic cloves minced — fresh garlic gives a bright, pungent depth that you won’t get from powder.
½ cup honey — this gives the sweet sticky glaze and helps tenderize the meat.
¼ cup ketchup — balances the honey with tomato tang and a hint of acidity.
⅓ cup low-sodium soy sauce — provides umami saltiness without overwhelming the dish.
½ teaspoon dried oregano — just a touch to layer in a subtle herbal note.
1 tablespoon cornstarch for finishing — mixed with water into a slurry to thicken the sauce at the end if needed.
Sesame seeds for garnish — gives crunch and visual appeal.
Green onions or scallions chopped — for a fresh, bright finish.

Method

I whisk garlic, honey, ketchup, soy sauce, and oregano in a bowl until smooth. This ensures the flavors meld well before they hit the meat.
In a hot skillet with sesame oil, I sear the cubed beef in batches, just enough to brown all sides. The goal is flavor, not full cooking.
I transfer the seared beef into the slow cooker, pour over the sauce, and stir so all pieces are coated.
I cover the slow cooker and let it cook for 4–6 hours on LOW. The low heat avoids burning the sugars, and allows the beef to become very tender.
About 15 minutes before it is done, I test the sauce. If it’s too thin, I stir together cornstarch and water (slurry) and pour it in, then let it finish cooking. Once done, I serve garnished.

Notes

Don’t crowd the pan when searing — I do it in small batches so each piece gets a good crust.
Let the sauce rest a few minutes after thickening — it tends to set up better.
If the sauce is too thick early, add a splash of water or broth to loosen.
Taste before garnishing — I sometimes balance with a little extra honey or splash of vinegar at the end.
Use a timer — every slow cooker is a bit different. I always check around 4 hours and then again later.