Ingredients
Equipment
Method
- In a mixing bowl, whisk together the honey, soy sauce, olive oil, minced garlic, black pepper, salt, and paprika if using until well combined.
- Add the steak strips to the marinade and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Heat a grill pan over medium-high heat until very hot. Lightly brush or spray the pan with oil to help prevent sticking.
- Add the steak strips in a single layer, working in batches if needed so the pan is not overcrowded. Cook for 2 to 3 minutes per side until seared, caramelized, and cooked to your preferred doneness.
- Transfer the steak strips to a plate and let them rest for 2 to 3 minutes before serving warm with rice, roasted vegetables, wraps, or sandwiches.
Notes
For the best texture, slice the steak against the grain so the strips stay tender after cooking.
Do not marinate much longer than 2 hours, as the honey can cause the exterior to brown too quickly in the hot pan.
Cook the steak in batches if needed to avoid overcrowding, which can make the meat steam instead of sear.
If you like a little heat, add a pinch of red pepper flakes or a drizzle of sriracha to the marinade.
Leftover steak strips can be stored in the refrigerator for up to 3 days and are great in wraps, rice bowls, or salads.
Serve immediately for the best caramelized edges and juicy texture.