Tender Beef Bites Snack (Printable View)

Tender marinated beef cubes baked to perfection with smoky paprika and honey for a savory snack.

# Ingredient List:

→ Beef

01 - 1 lb beef sirloin or flank steak, cut into ¾ inch cubes

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 1 tbsp honey
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp ground black pepper

→ Garnish (optional)

08 - 1 tbsp chopped fresh parsley
09 - 1 tsp sesame seeds

# How to Prepare:

01 - Whisk together soy sauce, olive oil, honey, smoked paprika, garlic powder, and black pepper in a medium bowl.
02 - Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes or up to 2 hours.
03 - Set the oven to 425°F and line a baking sheet with parchment paper or foil.
04 - Place marinated beef cubes on the prepared baking sheet in a single layer, ensuring space between pieces.
05 - Bake for 10-12 minutes, turning once halfway through, until beef is browned and cooked through.
06 - Broil for 1-2 minutes for extra caramelization.
07 - Remove from oven, let rest for 2 minutes, then sprinkle with parsley and sesame seeds if desired. Serve warm.

# Expert Suggestions:

01 -
  • They taste like you spent hours on them, but you'll actually be done in 35 minutes flat.
  • The marinade does something magical to beef cubes—tender, salty-sweet, and absolutely craveable.
  • Gluten-free, easy to double or triple, and people genuinely ask for the recipe.
02 -
  • Don't skip the marinating step or rush it—those 15 minutes (ideally two hours) are when the beef actually becomes tender and flavorful, not just seasoned.
  • Turning them halfway through baking makes a huge difference in even browning; I learned this the hard way with a few batches that cooked unevenly.
  • Serve them immediately while they're warm and the outside is still a little crispy—cold ones lose their appeal fast.
03 -
  • Marinate for the full two hours if you have time; it makes a measurable difference in tenderness and flavor absorption.
  • Use parchment paper instead of foil—it gives you a cleaner release and makes the beef less likely to stick or tear.

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