Beef Bites in Garlic Sauce (Print-Friendly Version)
Juicy beef chunks smothered in garlic butter alongside fluffy potato mash for a tasty, speedy dinner.
# Ingredients List:
→ Beef Chunks
01 -
450g of ribeye or sirloin steak, diced into small squares
02 -
3 tablespoons of unsalted butter
03 -
2 tablespoons of olive oil
04 -
4 garlic cloves, finely chopped
05 -
1 teaspoon of salt
06 -
1/2 teaspoon of ground black pepper
07 -
1 teaspoon of Worcestershire sauce
08 -
1/2 teaspoon of crushed red pepper flakes (optional)
09 -
1 tablespoon of fresh parsley, minced
→ Potato Mash
10 -
4 big potatoes, peeled and cut into pieces
11 -
4 tablespoons of butter
12 -
1/2 cup of heavy cream or whole milk
13 -
1/2 teaspoon of salt
14 -
1/4 teaspoon black pepper
15 -
1/2 teaspoon garlic powder (optional)
16 -
Chopped parsley to sprinkle on top
# Detailed Cooking Steps:
01 -
Let the steak rest out of the fridge for 20 minutes. Dry with a paper towel and chop into 1-inch cubes. Add salt, black pepper, and red pepper flakes if you'd like.
02 -
Warm olive oil in a pan over medium-high heat. Cook beef in one layer for about 2 to 3 minutes on each side until seared. Do this in sets if there's too much meat.
03 -
Turn the heat to medium. Drop in butter, garlic, and Worcestershire sauce. Stir for about 1 to 2 minutes till the garlic smells amazing. Toss the beef around to coat thoroughly, and sprinkle parsley on top.
04 -
Place potato chunks in a pot and add cold water to cover them. Add some salt to the water. Let it boil, then reduce to simmer for about 15 to 20 minutes until the potatoes are soft.
05 -
Drain out the water and put the potatoes back in the pot. Mix in butter, milk or cream, salt, pepper, and, if you like, garlic powder. Mash them up until they're smooth. Add a splash more liquid if needed.
06 -
Spoon mashed potatoes onto plates, add beef chunks on top, and drizzle any garlic butter left in the pan over everything. Garnish with parsley for a pop of color.
# Helpful Hints:
01 -
Ribeye has more fat for flavor, sirloin is a leaner choice.
02 -
Cast iron pans will give you golden, crispy seared edges.
03 -
Heating the milk or cream makes it mix seamlessly with potatoes.
04 -
Store for up to 3 days, reheating gently and adding a splash of extra moisture.