Why You’ll Love This Recipe
This recipe is quick, hearty, and bursting with flavor. It’s perfect for weeknights, offering the satisfaction of a steakhouse meal with an Asian twist—all in one skillet. The steak bites are juicy and rich, while the potatoes add comfort and crunch. Easy to prepare and deeply flavorful, it’s a guaranteed family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sirloin steak or ribeye, cut into bite-sized pieces
baby potatoes or Yukon golds, halved or quartered
soy sauce
hoisin sauce
sesame oil
honey or brown sugar
garlic (minced)
ginger (minced)
green onions (for garnish)
vegetable oil (for cooking)
salt and pepper
red pepper flakes or sriracha (optional, for heat)
Directions
- In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey (or sugar), garlic, and ginger. Set aside.
- In a large skillet, heat oil over medium-high heat. Add potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally until browned and fork-tender. Remove and set aside.
- In the same skillet, add more oil if needed and sear the steak bites in batches for 2–3 minutes per side until browned but still tender.
- Return all steak and potatoes to the skillet. Pour the sauce over and toss everything to coat.
- Simmer for 2–3 minutes until the sauce thickens slightly and everything is well glazed.
- Garnish with chopped green onions and red pepper flakes or sriracha, if desired. Serve hot.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Add Veggies: Toss in bell peppers, broccoli, or snap peas during the last few minutes of cooking.
- Sweet and Spicy: Increase the honey and add more chili flakes or sriracha for a bold contrast.
- Garlic Butter Twist: Stir in a pat of garlic butter before serving for added richness.
- Rice Bowl Style: Serve steak bites and potatoes over steamed rice for a heartier meal.
- Lighter Option: Swap potatoes with cauliflower florets for a low-carb version.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes. Add a splash of water or extra sauce if needed to refresh the glaze.
FAQs
What type of steak is best for steak bites?
Sirloin, ribeye, or New York strip are great choices—they’re tender, flavorful, and cook quickly.
Do I need to marinate the steak?
Not for this recipe. The sauce cooks with the steak and adds plenty of flavor without needing extra marinating time.
Can I use a different protein?
Yes, you can substitute chicken, pork, or tofu. Adjust cooking times accordingly.
How do I get crispy potatoes?
Use high heat, don’t overcrowd the pan, and let the potatoes brown without stirring too often.
Is hoisin sauce necessary?
Hoisin adds depth and sweetness, but you can substitute with oyster sauce or extra soy sauce plus a bit of sugar.
Can I make this in the oven?
Yes. Roast the potatoes at 425°F until crispy, and broil or sear the steak separately. Toss everything with the sauce before serving.
What sides go well with this dish?
Steamed rice, stir-fried veggies, or a simple cucumber salad pair beautifully with this flavorful meal.
Can I make it ahead?
You can prep the sauce and cut the steak and potatoes ahead. Cook just before serving for best results.
How spicy is the sauce?
It’s mild unless you add chili flakes or sriracha. You can adjust the heat to your preference.
Can I double the recipe?
Yes, just cook the steak and potatoes in batches to avoid overcrowding the skillet and ensure even browning.
Conclusion
Asian Steak Bites and Potatoes is a fast, flavorful meal that brings together bold Asian flavors with comforting, crispy potatoes and juicy steak. With minimal prep and one-pan convenience, this dish is perfect for weeknight dinners that feel like a treat. Customizable and satisfying, it’s a recipe you’ll come back to again and again.
PrintAsian Steak Bites and Potatoes
Asian Steak Bites and Potatoes is a bold, one-skillet meal that combines seared, tender steak with crispy potatoes in a sweet, savory, and slightly spicy Asian-inspired glaze. It’s quick, hearty, and perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 1 lb baby potatoes or Yukon golds, halved or quartered
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons vegetable oil (for cooking)
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes or sriracha (optional)
- 2 green onions, chopped (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey (or sugar), garlic, and ginger. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally until browned and fork-tender. Remove and set aside.
- Add remaining oil to the skillet if needed. Sear steak bites in batches, cooking 2–3 minutes per side until browned and cooked to your liking. Do not overcrowd the pan.
- Return potatoes and all steak bites to the skillet. Pour sauce over and toss to coat evenly.
- Simmer for 2–3 minutes until sauce thickens slightly and everything is glazed.
- Garnish with chopped green onions and red pepper flakes or a drizzle of sriracha, if desired. Serve hot.
Notes
- Use high heat and avoid overcrowding the skillet for best sear on steak and crispy potatoes.
- Hoisin sauce adds depth and sweetness, but oyster sauce can be substituted.
- Great with a side of steamed rice or vegetables.
- To make ahead, prep the sauce and cut steak/potatoes in advance.
- Double the recipe by cooking in batches to avoid steaming the ingredients.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 7g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
