Description
Tender beef bites sautéed with garlic butter and roasted potatoes — a one‑pan, flavorful comfort dish.
Ingredients
- 500 g beef steak, cut into bite‑sized cubes
- 400 g potatoes, peeled and diced into small cubes
- 3 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh parsley, chopped (for garnish)
Instructions
- Parboil the diced potatoes in salted boiling water for about 5 minutes, until they begin to soften. Drain and set aside.
- In a large skillet over medium‑high heat, add 1 tablespoon of olive oil. Add the potatoes and cook, stirring occasionally, until golden and fork‑tender (about 10–15 minutes). Remove from skillet and set aside.
- Pat the beef cubes dry with paper towels, season with salt and pepper.
- In the same skillet, add the remaining olive oil. Add the beef bites and sear on all sides until browned (about 4–6 minutes total). Remove and set aside.
- Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté until fragrant (about 1 minute), taking care not to burn the garlic.
- Return the potatoes and beef to the skillet. Toss everything so the garlic butter coats all pieces. Cook for another 1‑2 minutes to meld flavors.
- Garnish with chopped parsley and serve immediately.
Notes
- You can precook the potatoes in the microwave (4–5 min) instead of boiling to save time.
- Use a heavy skillet (cast iron works well) for even heat and good searing.
- Do not overcrowd the skillet when searing beef, or it may steam instead of brown.
- Adjust garlic amount to your taste; you may add herbs like thyme or rosemary for variation.
- Leftovers keep in the fridge for 2–3 days; reheat gently over low heat.
Nutrition
- Serving Size: 1/4 recipe
- Calories: ≈ 365 kcal
- Sugar: ≈ 1 g
- Sodium: approximate (depends on added salt)
- Fat: ≈ 16 g
- Saturated Fat: ≈ 7 g
- Unsaturated Fat: ≈ 9 g
- Trans Fat: ≈ 0.2 g
- Carbohydrates: ≈ 21 g
- Fiber: ≈ 3 g
- Protein: ≈ 34 g
- Cholesterol: ≈ 102 mg
