Instructions

• Trim any excess fat from the steak. Slice the meat against the grain into strips just under 1 inch wide; rotate the strips and cut into bite-size pieces. Discard any large pieces of fat or gristle.
• In a large bowl, whisk together 4 tablespoons reduced-sodium soy sauce, 2 tablespoons honey, 1 tablespoon chili sauce, 1/2 teaspoon sesame oil, and 1 tablespoon minced garlic.
• Add the steak pieces to the bowl and toss well to coat. Cover tightly and marinate in the refrigerator for at least 20 minutes and up to 4 hours.
• While the steak is marinating, make the dipping sauce: zest one of the limes (about 1/2 teaspoon zest) and juice both limes (about 3–4 tablespoons juice).
• In a small bowl, combine 1/2 cup mayo, the lime zest, the lime juice, 3 teaspoons hot chili sauce, and 1 teaspoon granulated sugar. Stir until smooth and set aside.
• When ready to cook, turn on your ventilation fan. Heat a large nonstick skillet over medium-high to high heat.
• As the pan heats, add 1 tablespoon sesame oil to the skillet.
• Working in a single layer (do not overcrowd the pan), place some of the marinated steak bites in the hot skillet. They should sizzle loudly on contact.
• Do not stir or move the meat for 30–45 seconds so the pieces can brown. Quickly flip each piece and cook the other side for an additional 30–45 seconds, just long enough to sear the outside while keeping the interior tender.
• Transfer the cooked steak bites to a plate. Add the remaining 1 tablespoon sesame oil to the pan and repeat steps 8–9 with the remaining steak.
• Once all the steak bites are cooked, sprinkle toasted sesame seeds over them if desired.
• Serve the steak bites hot with the mayo-lime dipping sauce.