And the bang bang sauce is the perfect dip.

“These steak bites are just delicious — and so fast to make!” Half Baked Harvest‘s Tieghan Gerard writes in her cookbook, Half Baked Harvest Quick & Cozy. Fast and tasty? Sounds like the weeknight meal of our dreams.

“Be sure to use a flavorful cut of meat,” Gerard emphasizes. (Her family is fond of a rib-eye, but she recommends picking whichever steak your heart desires.) Most importantly, ensure your skillet is “super hot so you get a great sear on the meat — then add butter, tamari, and garlic to coat each delicious bite.” No matter which cut you use, be sure to offer up plenty of garlic butter to seal the deal on this delectable dish.

But that’s not the only saucy addition to this recipe. “The bang bang sauce to go with it is a must-make,” Gerard points out. “Sweet chili sauce mixed with mayo is a winning combo every time.” And the added lime zest, lime juice, and pickled ginger will be sure to liven up your taste buds even further.

Not sure if these bites will work better as a starter or a main? Gerard says they’re pretty flexible: “Stick toothpicks in the bites and serve them as an appetizer, or add a side of rice for dinner.” No matter how you serve them, they’re sure to please — and can hit the table in just 30 minutes.

Garlic Butter Steak Bites with Bang Bang Sauce

Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes • Serves: 6

Ingredients

1 tablespoon extra-virgin olive oil
2 pounds beef tenderloin or rib- eye steak, cut into large cubes
Freshly ground black pepper
6 tablespoons (3/4 stick) cold salted butter, cubed
1⁄4 cup tamari or low-sodium soy sauce
4 garlic cloves, chopped
1⁄4 cup pickled sushi ginger, drained
Chopped Thai basil or cilantro, for serving

Bang Bang Sauce

½ cup mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons tamari or low-sodium soy sauce
1 garlic clove, finely chopped or grated
2 teaspoons lime zest plus
1 tablespoon fresh lime juice
1 tablespoon chopped pickled sushi ginger

Instructions

Place a large skillet over high heat and add the olive oil. Pat the steak dry and season all over with pepper. Add the steak to the pan and cook, undisturbed, until it is well-browned on the bottom, 3 to 5 minutes.
Stir and cook, until the steak is browned on all sides, 3 to 5 minutes more. Add the butter, tamari, garlic, and ginger and toss to coat. Cook until the garlic is fragrant, 2 to 3 minutes more.
Meanwhile, make the bang bang sauce. In a medium bowl, combine the mayo, chili sauce, tamari, garlic, lime zest, lime juice, and pickled ginger. Stir to combine well.
Sprinkle the Thai basil over the beef and spoon the garlic butter over the top. Serve with the bang bang sauce alongside for dipping.