Honey Sriracha Crockpot Steak Bites with Sticky Glaze Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the sirloin into even 1-inch cubes — smaller pieces cook faster but can become dry, while larger pieces may not get tender enough.

Also, don't skip the sauce reduction: it's what turns a thin liquid into a sticky glaze that clings to the beef. If the sauce is still thin after 20 minutes, continue simmering on HIGH, checking every 5 minutes.

Serve the steak bites over coconut rice to balance the heat with creamy sweetness. The rice also soaks up the extra glaze, so spoon a little extra sauce over each serving.

For a brighter finish, add a generous amount of sliced scallions and a sprinkle of toasted sesame seeds right before serving — they add color and texture.

Variations

• Spicy Garlic Ginger: Add 1 tablespoon grated fresh ginger and 2 extra garlic cloves in step 1. The ginger adds a bright, pungent note that complements the honey and Sriracha.
• Lower Heat: Reduce the Sriracha to 2 tablespoons and add 1 tablespoon ketchup or tomato paste for a milder, slightly sweeter glaze that still has a gentle kick.
• Citrus Honey: Stir in the zest and juice of 1 orange in step 1. The citrus brightens the glaze and pairs well with the honey and soy.
• Smoky Chipotle: Replace the Sriracha with 2 tablespoons chipotle hot sauce and 1 teaspoon smoked paprika. This adds a smoky depth that works well with the beef.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth.

Freezer

Freeze the cooked steak bites and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a saucepan over medium-low heat with a splash of water or broth, stirring until hot. Or microwave in 30-second bursts, stirring between.

Store leftover steak bites and sauce in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools; reheat gently with a splash of water or broth to loosen it. Let leftovers cool for no more than 2 hours before refrigerating.

The sauce mixture (honey, Sriracha, soy, garlic, and butter) can be combined a day ahead and stored in the refrigerator. Cube the beef and keep it cold.

In the morning, add everything to the slow cooker and cook as directed. The cooked steak bites also keep well for 3–4 days, making them a great meal-prep option.

Serving ideas

Serve the honey Sriracha steak bites over a bed of warm coconut rice, spooning extra glaze over the top. Garnish with sliced scallions and sesame seeds.

The rice's mild sweetness and creamy texture balance the spicy, savory glaze, while the scallions add a fresh bite and the sesame seeds provide nutty crunch.

This dish also works well in lettuce cups, over noodles, or alongside steamed vegetables. For a heartier meal, add a side of roasted broccoli or a simple cucumber salad. The sticky glaze pairs with almost anything, so feel free to adjust the sides to what's in season.

Frequently asked questions

Recipe card

Honey Sriracha Crockpot Steak Bites with Sticky Glaze

Prep 10 minCook 5 hRest 10 minTotal 5 h 20 minServes 6

Ingredients

• 3 lb top sirloin, cut into 1-inch cubes
• 1/2 cup raw wildflower honey
• 1/4 cup Sriracha chili sauce
• 1/4 cup soy sauce
• 8 cloves garlic, minced
• 1 stick salted butter, cut into pieces
• Coconut rice, cooked, for serving
• Sliced scallions, for serving
• Sesame seeds, for serving

Instructions

1. Place the cubed top sirloin in the slow cooker. Add the honey, Sriracha, soy sauce, minced garlic, and pieces of salted butter. Stir with a wooden spoon until the beef is evenly coated with the sauce and butter.
2. Cover the slow cooker with the lid and set to LOW. Cook for 5 hours without opening the lid. The beef will release juices and become tender as it simmers in the honey-Sriracha butter sauce. Let it rest for 3 minutes before slicing.
3. After 5 hours, remove the lid. Use a slotted spoon to transfer the beef to a plate, leaving the sauce in the slow cooker. Turn the slow cooker to HIGH. Let the sauce bubble uncovered for 15–20 minutes, stirring occasionally, until it thickens to a syrupy glaze that coats the back of a spoon. Let it rest for 3 minutes before slicing.
4. Return the beef to the slow cooker and stir to coat each piece with the thickened glaze. Let the beef sit in the warm glaze for 5 minutes so it absorbs the flavor. The glaze should cling to the beef like candy. Let it rest for 3 minutes before slicing.
5. Remove the slow cooker insert from the base and let the steak bites rest for at least 3 minutes. This allows the juices to redistribute and the glaze to set slightly. The internal temperature of the beef should be at least 145°F (63°C).
6. Spoon the honey Sriracha steak bites and extra glaze over hot coconut rice. Top with sliced scallions and sesame seeds. Serve immediately.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

510

Protein

42 g

Carbohydrates

28 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.