Asian Steak Bites and Potatoes

• servings: 3 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

12 oz beef steak (I use ribeye)

16 oz potatoes (I recommend using yukon gold potatoes)

1/2 teaspoon salt (divided)

black pepper

5 sprigs of fresh thyme

1 1/2 tablespoons butter (divided)

1/2 tablespoon minced garlic

1 1/2 tablespoons soy sauce

cooking oil

chopped parsley (for garnish)

Directions

Cut beef into 1-inch thick cubes and mix with 1/4 teaspoon of salt and black pepper. Peel potatoes if you want, and cut into 3/4-inch thick cubes.

Place a heavy-bottomed pan over medium heat and add oil to coat the pan. Add potatoes and let them cook undisturbed until the bottom starts to brown. Then add thyme sprigs, 1/4 teaspoon of salt and black pepper, stir and cook until they just get tender. Cooking potatoes may take 5-7 minutes. Transfer to a plate and set aside.

Increase the heat to medium high-high and add more oil to the same pan if needed. Add beef cubes and let them sear undisturbed for about 45 seconds or until they start to develop colors. Then flip to cook the other side for about 30 seconds. Add 1/2 tablespoon of butter and minced garlic, start to stir and cook for a few more seconds until garlic is fragrant.

Add potatoes back to the pan, give the beef cubes and potatoes a quick stir. Slightly lower the heat. Add 1 tablespoon of butter and 1 1/2 tablespoons of soy sauce. Stir to cook to desired doneness and coat everything with the sauce. This should not take long, otherwise the beef will be overcooked.

Adjust seasoning to your liking. Turn off the heat and transfer beef and potatoes to serving plates. Sprinkle with chopped parsley and serve immediately.

Nutrition

• Calories: 165 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 961 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 5 g