Garlic Butter Beef Bites (Print Version)
# Ingredients:
→ Beef Bites
01 -
450g beef steak (sirloin or ribeye), cut into bite-sized pieces
02 -
2 tbsp olive oil
03 -
3 tbsp unsalted butter
04 -
4 cloves garlic, minced
05 -
1 tsp salt
06 -
1/2 tsp black pepper
07 -
1/2 tsp red pepper flakes (optional)
08 -
1 tsp Worcestershire sauce
09 -
1 tbsp fresh parsley, chopped
→ Mashed Potatoes
10 -
4 large potatoes, peeled and cut into chunks
11 -
4 tbsp unsalted butter
12 -
1/2 cup whole milk or heavy cream
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
15 -
1/2 tsp garlic powder (optional)
16 -
Fresh parsley for garnish
# Instructions:
01 -
Let steak sit at room temperature for 20 minutes. Pat dry and cut into 1-inch cubes. Season with salt, pepper, and red pepper flakes if using.
02 -
Heat olive oil in a skillet over medium-high. Sear beef in a single layer for 2–3 minutes per side until browned. Work in batches if necessary.
03 -
Reduce heat to medium. Add butter, minced garlic, and Worcestershire sauce. Stir and cook for 1–2 minutes until garlic is fragrant. Toss beef to coat. Sprinkle with parsley.
04 -
Place peeled and chopped potatoes in a pot. Cover with cold salted water. Bring to a boil and simmer 15–20 minutes until fork-tender.
05 -
Drain potatoes and return to the pot. Add butter, milk or cream, salt, pepper, and garlic powder. Mash until smooth and creamy. Adjust liquid if needed.
06 -
Plate mashed potatoes, top with steak bites, and drizzle with remaining garlic butter. Garnish with fresh parsley.
# Notes:
01 -
Ribeye offers more marbling and flavor, while sirloin is leaner.
02 -
Use a cast iron skillet for best searing results.
03 -
Warm the milk or cream before adding to potatoes for better absorption.
04 -
Leftovers can be stored for 3 days and reheated gently with added moisture.