Asian Steak Bites and Potatoes
This Asian Steak Bites and Potatoes features seared beef cubes and potatoes in a garlicky butter and soy-based sauce. It comes together in under 30 minutes and everything is cooked in just one pan.
This Asian Steak Bites and Potatoes dish is inspired by several steak bites pins I came across on Pinterest. I wanted to make a version with Asian flairs, and hence this recipe :).
If you haven’t tried, soy sauce and butter go very well with each other. Butter gives us a rich and smooth mouthfeel while soy sauce adds umami to the food. Together, they create a velvety savory sauce which is my favorite flavor-enhancer for beef stir-fry dishes.
Beef and potato always make a great combo. In this dish, I actually think the potatoes are the real star here because once tender, they soak up all the delicious flavors from the beef, butter, soy sauce, and aromatics. You may also want to try this stir-fried beef and potato slices.
Recipe Video
This dish reminds me of my Vietnamese shaking beef (Bo Luc Lac) recipe, which also uses cubes of beef steak. However, this one is more simple and easier to cook with fewer ingredients while still very tasty. I made a short video showing how to cook it below.
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Ingredients
The main ingredients are:
- 12 oz beef steak (I use ribeye),
- 16 oz potatoes,
- garlic,
- 1 1/2 tablespoons of butter,
- 1 1/2 tablespoons of soy sauce (I use Kikkoman), and
- fresh thymes.
I like to use yukon gold potatoes for this dish. They are waxy enough to hold up the shape and fluffy enough to get tender and soak up flavors. You can choose to leave the skin on or peel it before cooking.
Cooking Tips
In order for this dish to turn out delicious, you should use a heavy-bottomed pan like a cast iron to get a good sear on the beef and potatoes. A cast iron skillet from good brands such as Lodge or Staub will be perfect. Non-stick pans will not work well for this recipe, unfortunately (except those with a coating layer that allows for searing).
Depending on how much food you are making and the size of your pan, you may need to work in batches. If you overcrowd the pan, you may not be able to get a nice sear and the ingredients may not cook evenly.
This dish comes together quickly, so make sure you prep everything before you start cooking. I like my beef cubes to be medium and potatoes to be all tender when served, so they need to be cooked separately. Cooking the potatoes may take 5-7 minutes depending on how powerful your stovetop is and the size of the potato pieces.ย After that, we sear the beef very quickly, add butter, garlic, soy sauce, potatoes, and stir-fry briefly until all flavors meld together.
How to Serve
For a quick and filling weeknight dinner, you can serve this dish with side salads or vegetable dishes:
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
- 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 7-8 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.
Video
Notes
Nutrition
I’d love to hear what you think about this dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates.
This is a super easy & tasty meal. To get the meat tender I suggest to cut the meat against the grain then add baking soda to the meat and stir it up then leave it for 15 minutes then rinse off with cool water. This will tenderize the meat very well
Thank you for the recipe! Delicious! Iโve made it 3 times now and each time it was great. My husband really enjoyed it.
I love potatoes but I haven’t tried this before. Looks really good, will try this one soon. Thank you for sharing.
I have jar of ginger and garlic together so I used that instead of just garlic and it tasted perfect. Also added baby corn, green beans, carrot and sprouts. I cooked it all in batches, potatoes then veg finishing off with beef then put it all back together to warm everything before serving. Thank you for a simple tasty recipe.
Hi Melanie,
I’m glad you enjoyed it. I love how you added all the vegetables to make it even more filling and healthy. Thank you for coming back to let me know!
Made this for dinner tonight. I only had London broil, but cubed it up nicely and used it. Turned out so very tasty. All 3 of my kids had seconds. Not even I scrap of potato left overs. Thanks for the great recipe!! It’s a keeper.
Hi Sharon,
Thank you for the comment! I’m happy your kids loved it. The potato is actually what I like the most in this dish :). I think a number of beef cuts can be used for this recipe. Thanks for sharing that it turned out great with London broil.
Could you make this in the instant pot? What would cook time be?
Hi Angie,
I have never cooked this in the Instant Pot, so I’m sorry for not being able to suggest the cook time. Personally, I think it won’t turn out as good as if you make it on the stove. It actually doesn’t take much time to cook on the stove, so I hope you will give it a try :).
We loved this, & even my two little kids ate full helpings! I served it with a side of cooked carrots. Thanks for the recipe!
Hi Stephanie,
I’m very happy that even your little kids enjoyed it. Thank you so much for your comment!
I made this and it was delicious. I also made an asian stir fry as a side dish.
Hi Mia,
That is so good to hear! Thank you for taking the time to come back and let me know :).
What kind of vegetables can you eat with this ? It sounds tasty.
Hi Anne!
I think it will go well with green beans or asparagus, generally those with light flavors. I would keep it simple, either steam/boil or sautรฉ with some garlic and butter. Or a side salad will work too. I hope you will give it a try and let me know how it turns out. Thanks!
Hi Sophie! When I saw your feature photo for this post my first thought was this looks familiar… It wasn’t until you said Pinterest, that I knew it was those steak bite pins that makes me hungry every time I see them! Good post and recipe variation Sophie!
Thanks for stopping by Scruff :)! I’ve been enjoying cooking Asian fusion food a lot lately :).
Tried this tonight and my family loved it!! Thanks so much for a great recipe!! The only alteration I did was to add mushrooms!! ๐
Hi Christina,
I’m glad your family loved it! I have no doubts that it’s delicious with mushrooms :).