Asian Steak Bites and Potatoes
Recipe for the most delicious and flavorful Steak Bites with an Asian flare, featuring delicious and buttery potatoes.
Equipment
- Cutting board
- Sink Colander
- Skillet OR Cast Iron Pan
- Baking Dish
Ingredients
- 12 oz Ribeye Steak
- 16 oz Yukon Gold Potatoes
- 1/2 tsp Salt
- 1 Tbsp Thyme
- 1 1/2 Tbsp Butter
- 1/2 Tbsp Garlic minced
- 1 1/2 Tbsp Soy Sauce
Instructions
- On a cutting board, cut the Ribeye steak into 1-inch cubes, then season with 1/4 tsp salt and 1/4 tsp black pepper.
- Wash the Yukon gold potatoes and then peel them if desired, on a cutting board, dice the potatoes into 3/4-inch cubes.
- Then heat 1 Tbsp oil in a large skillet, preferably a cast iron or heavy bottomed pan that will allow the potatoes to get a nice sear.
- Add the potatoes to the warm oil and then cook them undisturbed until they are browned. By using a cast iron pan to sear the potatoes, they get soft, cooked and a nice brown color on them, however, if you do not have a cast iron pan that is fine, just any heavy-bottomed pan will work.
- To the potatoes, add the 1 Tbsp thyme, 1/4 tsp pepper and salt and stir to combine and then cook for 5-7 minutes.
- When the potatoes are cooked, remove them from the pan onto a plate and then set aside.
- Increase the heat to medium-high and add 1 Tbsp oil if needed and then add the cubed steak to the pan, cooking undisturbed for 45 seconds. By searing the steak bites, you give the steak a nice color and flavor, and thus bringing out the tenderness of the steak fibers.
- Flip the steak and then cook an additional 30 seconds, just make sure to not continuously stir them but allow them to sear.
- Add 1/2 Tbsp butter and 1/2 Tbsp minced garlic and cook until the garlic is fragrant, then stir to combine.
- Add the potatoes back to the pan and stir together with the steak bites.
- Lower the heat and add 1 Tbsp butter and 1 1/2 Tbsp soy sauce and then stir to combine and coat the steak and potatoes.
- Finally, sprinkle with parsley and serve!
Notes
Yukon potatoes, or a gold potato, are recommended for this recipe as they can become tender quickly while cooking.