Ingredients
Equipment
Method
- Pat the steak cubes completely dry with paper towels to remove any excess moisture. This helps them absorb the marinade better and prevents the sauce from becoming watery.
- In a small bowl, whisk together the soy sauce, beef broth, Worcestershire sauce, minced garlic, onion powder, smoked paprika, and black pepper until well combined.
- Place the dried steak bites directly into your crockpot and pour the marinade over them. Gently stir to ensure every piece gets evenly coated.
- Add the butter pieces on top of the steak. As it melts during cooking, it will enrich the sauce and help keep the meat incredibly tender.
- Cover with the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the steak bites are fork-tender and infused with flavor.
- Optional: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate naturally. Alternatively, transfer some of the juices to a saucepan and reduce them separately.
- Before serving, garnish with fresh chopped parsley for color and a bright, fresh contrast to the rich, garlicky flavors.
Notes
Pro Tips:
• Optional: Sear the steak pieces in a hot skillet before adding them to the crockpot for deeper, caramelized flavor (1-2 minutes per side)
• For gluten-free version, use gluten-free soy sauce (tamari) and check Worcestershire sauce label
• Can double the recipe for a crowd (ensure crockpot is large enough - 6-quart or bigger)
• For quicker thickening, use cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons cold water, stirred in during last 15-20 minutes
• Leftovers reheat beautifully and taste even better the next day Serving Suggestions:
• Over mashed potatoes (spoon steak bites and sauce over top)
• Rice or cauliflower rice
• Buttered egg noodles
• As toothpick appetizer for parties
• With roasted vegetables Storage:
• Refrigerator: Store in airtight container for up to 3-4 days
• Freezer: Store in freezer-safe container or zip-top bag for up to 2 months. Thaw in fridge overnight before reheating
• Reheating: Reheat on stovetop over medium-low heat with a splash of beef broth or water to loosen the sauce
• Optional: Sear the steak pieces in a hot skillet before adding them to the crockpot for deeper, caramelized flavor (1-2 minutes per side)
• For gluten-free version, use gluten-free soy sauce (tamari) and check Worcestershire sauce label
• Can double the recipe for a crowd (ensure crockpot is large enough - 6-quart or bigger)
• For quicker thickening, use cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons cold water, stirred in during last 15-20 minutes
• Leftovers reheat beautifully and taste even better the next day Serving Suggestions:
• Over mashed potatoes (spoon steak bites and sauce over top)
• Rice or cauliflower rice
• Buttered egg noodles
• As toothpick appetizer for parties
• With roasted vegetables Storage:
• Refrigerator: Store in airtight container for up to 3-4 days
• Freezer: Store in freezer-safe container or zip-top bag for up to 2 months. Thaw in fridge overnight before reheating
• Reheating: Reheat on stovetop over medium-low heat with a splash of beef broth or water to loosen the sauce
