Asian Steak Bites with Crispy Potatoes Recipe
Asian Steak Bites and Potatoes is a quick and flavorful skillet dish featuring tender ribeye steak cubes seared to perfection alongside golden, herb-infused Yukon Gold potatoes. Enhanced with garlic, fresh thyme, soy sauce, and a touch of butter, this savory meal is perfect for a satisfying weeknight dinner that comes together in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Beef
- 12 oz ribeye steak, cut into 1-inch cubes
- 1/4 teaspoon salt, divided
- Black pepper, to taste
- 1/2 tablespoon butter
- 1/2 tablespoon minced garlic
- 1 1/2 tablespoons soy sauce
- Cooking oil, as needed
- Chopped parsley, for garnish
Potatoes
- 16 oz Yukon Gold potatoes, peeled if desired, cut into 3/4-inch cubes
- 1/4 teaspoon salt, divided
- Black pepper, to taste
- 5 sprigs fresh thyme
- 1 tablespoon butter
Instructions
- Prepare Ingredients: Cut the ribeye steak into 1-inch cubes. Season the beef cubes with 1/4 teaspoon salt and black pepper evenly. Peel the Yukon Gold potatoes if preferred, then cut into 3/4-inch thick cubes.
- Cook Potatoes: Heat a heavy-bottomed pan over medium heat and add enough cooking oil to coat the surface. Add the potato cubes and cook them undisturbed until the bottoms begin to brown, about 7-8 minutes. Add the fresh thyme sprigs, remaining 1/4 teaspoon salt, and black pepper. Stir gently and continue cooking until the potatoes are just tender. Once cooked, transfer potatoes to a plate and set aside.
- Sear Beef: Increase the pan heat to medium-high or high. Add more oil if needed. Place the beef cubes into the hot pan and let them sear without moving for about 45 seconds, or until the underside develops a rich brown crust. Flip the cubes and sear the other side for an additional 30 seconds.
- Add Butter and Garlic: Add 1/2 tablespoon of butter and the minced garlic to the pan with the beef. Stir and cook briefly until the garlic becomes fragrant, about a few seconds.
- Combine and Season: Return the cooked potatoes to the pan. Stir quickly to combine the beef and potatoes. Lower the heat slightly and add the remaining 1 tablespoon of butter and 1 1/2 tablespoons soy sauce. Stir gently to evenly coat the ingredients with the buttery soy sauce mixture, cooking only until the desired doneness of the beef is reached to avoid overcooking.
- Serve: Taste and adjust the seasoning with additional salt and pepper if desired. Turn off the heat, transfer the steak bites and potatoes to serving plates, garnish with chopped parsley, and serve immediately.
Notes
- Using a heavy-bottomed pan ensures even heat distribution and better searing.
- Do not move the potatoes or beef cubes too early to allow proper browning.
- Yukon Gold potatoes are recommended for their creamy texture and flavor, but other waxy potatoes can be substituted.
- Be careful not to overcook the steak as it cooks very quickly when cubed and seared.
- This dish pairs well with steamed vegetables or a fresh green salad.
