Blackstone Steak Bites
Blackstone Spicy Asian Steak Bites are tender pieces of steak that have been cut into bite-sized cubes before being marinated in a soy, pineapple, and garlic sauce that not only marinates the meat but also becomes the sauce too.
Blackstone Steak Bites
We love steak bites, and the Blackstone makes this dish so quick to make! This is very similar to a teppanyaki or hibachi stir fry that you'd get, but only takes about 10 minutes of active cooking to get there.
This recipe is built around one marinade that works double duty. The steak soaks up soy, pineapple, honey, garlic, and a little sriracha, then that same marinade gets simmered and thickened into a shiny sauce. The griddle does what it does best: quick sear, great browning, and easy batch cooking. It's simple to scale up, and it pairs with rice, noodles, or even grilled veggies.
You can swap the steak cut depending on what you've got. Sirloin, tri-tip, ribeye, or New York strip all work. Just keep the cubes close to 1-inch so they cook evenly.
Want more bite? Add extra sriracha or a pinch of crushed red pepper. Want it less salty? Use low-sodium soy sauce and taste the sauce after thickening before you add anything else.
Why You'll Love This Dish
- Big Flavor From One Marinade - Marinate, cook, and sauce without extra steps.
- Griddle-Sear Perfection - Quick browning keeps the steak tender.
- Sticky Takeout-Style Glaze - Slurry thickens it into a sauce that clings.
- Great For Meal Prep - Rice bowls reheat well and stay flavorful.
- Easy To Scale - Double the batch for parties or leftovers.
More Blackstone Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Steak (Cut Into 1-Inch Cubes) - Sirloin is a solid value; ribeye is richer; trim big fat chunks so cubes sear clean.
- Oil - Helps prevent sticking and boosts browning; avocado or canola are great on a hot griddle.
- Soy Sauce - Salty umami base for the marinade; low-sodium works if you prefer.
- Vegetable Oil - Carries flavor in the marinade and helps it coat the meat evenly.
- Pineapple Juice - Sweet tang and tenderizing power; orange juice can sub, yet pineapple gives the best punch.
- Honey - Adds sweetness and helps the glaze turn glossy; brown sugar works too.
- Sriracha - Heat and a little tang; adjust up or down to taste.
- Minced Garlic - Classic savory backbone; fresh minced or jarred both work.
- Cornstarch - Thickens the sauce into a clingy glaze.
- Cold Water - Keeps the slurry smooth so it whisks in without lumps.
Have some Egg Rolls!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Marinate: Combine soy sauce, vegetable oil, pineapple juice, honey, sriracha, and garlic in a gallon zip bag. Add steak cubes and marinate 36-48 hours in the fridge.
- Separate Steak And Marinade: Remove steak from the bag and set aside. Pour marinade into a saucepan.
- Cook The Sauce: Simmer marinade over medium heat for 5 minutes.
- Thicken: Whisk cornstarch and cold water until smooth, then whisk into the sauce and cook until slightly thickened. Remove from heat.
- Griddle The Steak: Preheat Blackstone to medium. Add a little oil and cook steak 4-5 minutes max, turning for even browning. Serve over rice and drizzle with sauce.
More great BEEF recipes here!
Recipe FAQ
For this hibachi steak recipe, you'll want to use a high-quality steak. Something that is equitable to what you'd serve if you were grilling a whole steak. I prefer ribeye or New York strip for these. You can also use a flat iron, tenderloin, sirloin, or top sirloin cap as well.
When we make steak bites we like to do it stir-fry style and serve them with stir-fried vegetables and steamed or fried rice. My favorite vegetables are summer squash like zucchini, asparagus, carrots, and red bell peppers. You can choose your favorites though.
Just stir fry on the other side of the griddle over medium-high heat, and throw on a heaping helping of Togarashi or Maui Wowee Teriyaki seasoning for good measure.
In this case, yes, because we cook it thoroughly post-marinade. This kills off any bad bacteria that are lingering around in the same way that cooking your meat makes it safe to eat.
I mentioned rice before and I'm going to mention it again. It is the perfect side for this easy steak dinner.
We make Instant Pot Basmati Rice a LOT. It is my go-to for rice cooking.
If we're not in the mood for plain white rice, you could also try this Pork Fried Rice or my Hibachi Shrimp Fried Rice as well.
Have some Fried Pork Dumplings!
Serve This With
Make it a take-out fake-out night and break out all the stops.
My egg rolls work best with an assembly line and some helpers to roll them, but they go really quickly after that.
Crispy fried pork wontons are a family favorite. We've made a meal out of these before, in fact!
Miso Soup is a great starter that's also surprisingly easy to throw together.
Hungry for some lo mein? My vegetable yakisoba is a perfect side for this! Hungry for shrimp? I have a shrimp yakisoba too.
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Blackstone Steak Bites
Tender pieces of steak are marinated in a soy, pineapple, and garlic sauce that also becomes the sauce for the dish!
Ingredients
- 1 ½ pounds steak, cut into 1" cubes
- 1 tablespoon oil
Sauce
- 1 cup soy sauce
- ⅓ cup vegetable oil
- ½ cup pineapple juice
- 2 tablespoons honey
- 1 ½ teaspoons Sriracha sauce, or a little more if you like it spicier!
- 1 ½ teaspoons minced garlic
Slurry
- 1 tablespoon cornstarch
- ½ cup cold water
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Instructions
- Combine all the sauce ingredients in a 1-gallon ziplock bag and allow the steak to marinate 36-48 hours in the refrigerator.
- When you are ready to cook, first separate the steak from the marinade, place the steak in a bowl and set it aside.
- Pour the marinade into a medium saucepan and cook on medium heat until it simmers. Continue cooking for 5 minutes, and then set aside.
- Combine ½ cup cold water with 1 tablespoon of cornstarch and mix until there are no more lumps. Whisk the slurry into the simmering sauce, and continue cooking until it is slightly thickened. Remove from heat and set aside.
- Preheat your flat-top griddle over medium heat. Lay down a bit of oil and cook the steak for 4-5 minutes, max. Don't overcook it!
- Remove from the griddle and serve over rice. Drizzle the sauce over the top.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 479Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 110mgSodium: 2429mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 33g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
You may want to change the instructions. Step 1 says to combine ALL ingredients in a ziplock bag. Then in step 4 it says to use the water and corn starch to thicken the reserved marinade. If a person doesn't read ahead they may add the water and corn starch in the bag right away.
Waiting for my elk steak pieces to marinate over night and I will make this on my Blackstone tomorrow when the temperature gets above zero!
Whoops! Thank you, Jeff, I'll do that right now!
Is 1 cup of soy sauce the correct amount? My husband made this with that amount of regular soy sauce & the steak bites were too salty, even for him, who salts everything. I did not finish mine due to the level of saltiness. The recipe did not state low-sodium soy sauce, so he did not use that. Granted, when using that much, it may go without saying that one should use low-sodium soy sauce. Thoughts? Thank you!
That is the correct amount. You are welcome to use low-sodium or even to half the soy sauce and replace the other half with water if you prefer something a little less bold. It also depends on the brand of soy sauce you use. We tend to use higher end Japanese soy sauces. These are great notes, so I'm going to modify the recipe and make sure those options are out front and visible.
This also makes a LOT of sauce for these bites, and a ton of it doesn't stick to the steak. We drizzle the extra over some rice, but if you were eating more of the sauce that could also make it seem too salty, I imagine.