Description

Spicy Firecracker Steak Bites are an easy and juicy appetizer or main dish that packs a bold flavor explosion. Tender sirloin steak cubes are coated in cornstarch, pan-fried to a perfect sear, and then tossed in a sticky, spicy sauce made with brown sugar, hot sauce, and apple cider vinegar. Garnished with green onions and sesame seeds, these bites deliver a crowd-pleasing combination of sweet, tangy, and fiery heat in every mouthful.

Ingredients

Scale

Steak and Coating

1 pound Sirloin Steak, cut into 1-inch cubes
2 tablespoons Cornstarch
Salt, to taste
Pepper, to taste

Cooking Fats

1 tablespoon Vegetable Oil (can substitute with canola or avocado oil)
2 tablespoons Butter (unsalted preferred)

Sauce

1/4 cup Brown Sugar (or coconut sugar for gluten-free)
3 tablespoons Hot Sauce (adjust according to heat preference)
2 tablespoons Apple Cider Vinegar (or white vinegar)
1 teaspoon Garlic Powder (or substitute with fresh garlic)
Crushed Red Pepper Flakes, to taste (optional)

Garnish

2 tablespoons Chopped Green Onions
1 tablespoon Sesame Seeds

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Instructions

Prepare the Steak: Pat the sirloin steak cubes dry with paper towels to remove excess moisture. Season them lightly with salt and pepper, then toss the cubes evenly with the cornstarch to create a crispy coating.
Heat the Pan and Cook Steak Bites: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated steak cubes in a single layer, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on each side until browned and crispy on the outside but still juicy inside. Remove the steak bites from the skillet and set aside.
Make the Firecracker Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons butter. Once melted, stir in the brown sugar, hot sauce, apple cider vinegar, garlic powder, and optional crushed red pepper flakes. Cook, stirring frequently, until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes.
Toss Steak in Sauce: Return the cooked steak bites to the skillet with the sauce. Toss to coat the steak evenly with the sticky, spicy sauce. Cook together for another 1-2 minutes to meld flavors and heat through.
Garnish and Serve: Remove from heat. Sprinkle the chopped green onions and sesame seeds over the top for added freshness and crunch. Serve immediately as a delicious appetizer or entrée.

Notes

For gluten-free option, use coconut sugar instead of brown sugar.
Adjust hot sauce quantity to control the heat level.
Use fresh garlic instead of garlic powder if preferred, about 1 clove minced.
Serve with steamed rice or alongside vegetables for a complete meal.
Ensure not to overcrowd the pan when frying steak bites to ensure even browning.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.