Slow Cooker Honey Garlic Steak Bites

If You Want Dinner to Cook Itself…

I’ll be honest, there are days—maybe more than I want to admit—where the thought of standing at the stove just feels like climbing a mountain in slippers. Enter: slow cooker honey garlic steak bites. The first time I cobbled this together, it was because we were out of just about everything except a lonely hunk of steak and way too many bottles of honey. Now it’s in our regular line-up; my partner calls it “the lazy magic beef.” Not the most dignified name, but hey.

There’s something awfully comforting about tossing a bunch of stuff in a pot and letting it do its thing. Plus, the house smells like a cross between a cozy steakhouse and a jar of honey. (Just don’t ask me what happens if you forget to spray the slow cooker insert. It’s…not great.)

Why You’ll Love This, Or At Least Most of It

I make this when I want something happy and hands-off for dinner, honestly. My family goes a bit bananas for it, even those persnickety eaters who side-eye anything too chewy. (Steak in a slow cooker somehow comes out fork-tender; it still surprises me.) Extra bonus: On icy winter days, this is the only thing that gets dragged out of the freezer, and no one ever complains.

Sometimes I wish it thickened up a bit more, but a splash of corn flour at the end usually does the trick. Oh! If you love leftovers, I suspect you’ll get about one serving, because for some reason this vanishes—bit like socks in the laundry, come to think of it.

Gather These Ingredients (Or, Y’know, Improvise)

• 1.5 to 2 pounds of sirloin steak, cut into thickish chunks (honestly, I sometimes just use stew beef if that’s what’s hanging around in the fridge)
• 1/3 cup honey (runny is easier, but any will work as long as it isn’t set like concrete)
• 1/4 cup low-sodium soy sauce (Grandma swears by Kikkoman, I just grab whatever’s on sale)
• 4-5 big cloves garlic, minced (Jarred garlic’s fine if you’re in survival mode)
• 1 tablespoon olive oil (I used to skip this but don’t)
• 1/2 teaspoon black pepper (more if you live on the edge)
• 1/2 teaspoon chili flakes (optional—my cousin adds twice as much, then regrets it)
• 2 tablespoons cornflour/cornstarch (if you remember, for thickening at the end)
• Fresh parsley or chives, to serve (or honestly, skip it and just add a bit more pepper)

How I Usually Pull This Together

1. First things first, give the steak a rough pat down and chop it into chunks roughly the size of an ice cube, or, well, whatever shape you feel like. I sometimes don’t even bother making them the same size. Life is too short for perfect cubes.
2. (And here’s the bit where I admit I’m supposed to brown the steak first. Sometimes I do, sometimes I don’t. Does it add flavor? Yes. Do I always have the energy? Nope. If you do, quick sizzle in olive oil, just till browned on the edges. But it works fine if you skip it!)
3. Add the beef to the slow cooker, then pour in the honey, soy sauce, garlic, olive oil, black pepper, and chili flakes if you like a bit of a wake-up call. Give it all a good stir—it’s a bit sticky, but it comes together.
4. Pop the lid on and set the slow cooker to low for 4 to 5 hours. Or high for 2-3, but I tend to think low-and-slow gives juicier steak. (There’s a stage here where it looks like, well, not much. Don’t panic. Smells amazing in an hour or two, promise.)
5. Once it’s all tender and swimming in that sticky sauce, mix the cornflour with a bit of cold water to make a thin paste and stir it in. Crank to high and cook uncovered about 10-15 minutes. (This is where I usually sneak a bite—and maybe another, just to “check thickness.”)
6. Sling everything onto a big serving plate, sprinkle with parsley, chives, or whatever you can scavenge. Done & dusted!

Notes Only Someone Who Burns Toast Would Know

• I once forgot the soy sauce, so I used Worcestershire instead. Was…different. People still ate it.
• If it looks too runny at the end, cook it a bit longer with the lid off; your patience will be rewarded. Or not, if you get too hungry (like me most evenings).
• The leftovers? Better next day but honestly, they’re a rare species around here.

Variations I’ve Actually Tried (And Some I Regretted)

• Once I tossed in chopped green onions AND shallots—bit too much, overwhelmed the honey. Maybe stick to one or the other.
• Substitute maple syrup for honey, but halve it or it gets way too sweet (unless you’re Canadian, then you get a pass).
• I tried it with chicken once, but…let’s just say the beef version is the winner here. Chicken gets oddly stringy.
• Splash of rice vinegar if you want it tangier, though I never remember until the next day.

Equipment (And Some Cunning Workarounds)

• Slow Cooker: Kinda essential, but honestly a heavy-lidded casserole in the oven at 150°C works too—just check on it more.
• Chopping board: But if you’re rogue, cut the steak straight in the packet (just, um, watch your fingers).
• Mixing spoon: Or use the end of a wooden spatula like I do. Never can find the ‘right’ spoon anyway.

How Long Does This Stuff Last (If You Can Resist)

Tucked into the fridge, it’ll last up to 3 days all sealed up. But honestly, in my house it never even sees a second sunrise. (I once tried freezing a batch. Works, but the texture’s just a smidge different. Not bad, just…know what I mean?)

How We Eat It (And Maybe How You Should Too)

Usually over buttery mashed potatoes, because there’s no such thing as too many carbs in winter. Other days, I’ll heap it onto chewy rice, or if I’m feeling fancy, on some garlic bread (game changer at parties, by the way). For a cheeky lunch, try stuffing leftovers into a pita. It’s not traditional but who’s checking.

Lessons Learnt the Messy Way (Pro Tips from Me to You)

• Don’t rush thickening the sauce—one time I skipped it, and it turned into steak soup. Not a great look.
• If you go overboard with the honey, it gets sticky enough to glue your molars, so stick (ha) to the measurements.
• Oh, and don’t forget to spray or oil your slow cooker. Cleanup nightmare otherwise. (I speak from bitter, soapy experience.)

Real Questions I’ve Been Asked (Or Or Claim to Have Been)

• Can I use frozen steak chunks?
  Yep, but defrost first, or it’ll cook unevenly. Trust me, I tried once. Edges go dry long before the middle’s done.
• Is there a way to make it less sweet?
  Well, I suppose…just knock the honey down to 2 tablespoons and splash in a bit of extra soy sauce.
• My sauce never thickens, what gives?
  Sometimes you just need more patience—or a bit more cornstarch. Actually, too much sauce is better than dry steak, in my books.
• Can I make this ahead?
  Absolutely! I think this tastes even better the next day once everything’s had a chance to mingle. But don’t tell my family or they’ll expect that every time.

So, if you’ve got a bit of steak, some honey, and a slow cooker gathering dust, just chuck it all in and see what happens. I’m not saying it’ll get you culinary awards, but your hungry self—future or present—will thank you. Plus, this is the kind of meal that says, “I care,” without having to, y’know, actually do much. Which is my favorite flavor of all.

★★★★★ 4.90 from 17 ratings

Slow Cooker Honey Garlic Steak Bites

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

Tender, juicy steak bites cooked low and slow in a savory honey garlic sauce. This easy slow cooker recipe is perfect for a flavorful weeknight dinner.

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Ingredients

• 1.5 pounds sirloin steak, cut into 1-inch cubes
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. 1
   In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, Worcestershire sauce, black pepper, and red pepper flakes (if using).
2. 2
   Place the steak bites in the bottom of the slow cooker.
3. 3
   Pour the honey garlic sauce over the steak bites and stir to coat evenly.
4. 4
   Cover and cook on low for 4 hours, or until the steak is tender and cooked through.
5. 5
   Stir well before serving and garnish with chopped fresh parsley.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370cal

Protein: 34 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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