Asian Steak Bites and Potatoes

🧂 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)

Instructions

• 1 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.
• 2 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 7-8 minutes. Transfer to a plate
  and set aside.
• 3 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.
• 4 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.
• 5 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 Info