Asian Steak Bites and Potatoes

Why You’ll Love This Recipe

• One-pan convenience—easy prep and fast cleanup.
• Juicy, seared steak bites paired with crispy potatoes.
• Flavorful Asian-style sauce with sweet, salty, and umami notes.
• Great for weeknight dinners or meal prep.
• Customizable with vegetables or spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin, ribeye, or flank), cut into bite-sized pieces
• Baby potatoes or Yukon Gold potatoes
• Soy sauce
• Brown sugar or honey
• Garlic
• Ginger
• Sesame oil
• Rice vinegar or lime juice
• Olive oil
• Salt and pepper
• Green onions
• Sesame seeds (optional)
• Red pepper flakes or sriracha (optional)

Directions

1. Preheat the oven to 220 °C (425 °F).
2. Toss diced potatoes with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, or until golden and tender.
3. While the potatoes cook, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar to create the sauce.
4. Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the steak bites in batches until browned on the outside but still tender inside. Avoid overcrowding the pan.
5. Return all steak to the skillet and pour in the sauce. Simmer for 2–3 minutes until slightly thickened and the steak is coated.
6. Add the roasted potatoes to the skillet and toss gently to combine.
7. Garnish with green onions, sesame seeds, and red pepper flakes if desired.
8. Serve hot.

Servings and timing

Serves: 4 people
Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~35–40 minutes

Variations

• Spicy version: Add sriracha, chili paste, or extra red pepper flakes.
• Veggie boost: Stir in broccoli, snap peas, or bell peppers during the final few minutes of cooking.
• Teriyaki style: Replace the sauce with your favorite teriyaki sauce.
• Sweet and tangy: Add a splash of orange juice or pineapple juice to the sauce.
• Low-carb: Swap potatoes for cauliflower florets and roast them similarly.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
• Reheating: Warm in a skillet over medium heat for best texture, or microwave in short intervals until heated through.
• Freezing: Freeze the cooked steak bites separately from the potatoes for up to 2 months to maintain texture.

FAQs

What steak cut works best?

Sirloin, ribeye, and flank steak all cook quickly and stay tender in bite-sized pieces.

Do I need to marinate the steak?

Not required, since the sauce adds plenty of flavor, but you can marinate for 30 minutes if desired.

Can I use regular potatoes instead of baby potatoes?

Yes, just dice them into small cubes so they roast evenly.

How do I avoid overcooking the steak?

Sear quickly over high heat and remove from the heat once browned.

Can I make this dish spicier?

Add chili flakes, sriracha, or garlic chili paste to the sauce.

Can I cook everything on one sheet pan?

You can roast the potatoes and steak separately on the same pan, but the stovetop sear gives better steak texture.

Does this recipe work with chicken?

Yes, substitute diced chicken breast or thighs and cook until golden and fully done.

Can I use frozen potatoes?

Yes, but they may not crisp as well—roast a little longer.

How can I thicken the sauce more?

Simmer an additional minute or add a cornstarch slurry (½ teaspoon cornstarch mixed with water).

What can I serve this with?

Rice, noodles, roasted vegetables, or a simple side salad pair well.

Conclusion

Asian steak bites and potatoes offer a delicious balance of savory, sweet, and garlicky flavors paired with satisfying textures. This easy, versatile dish is perfect for busy evenings when you want something filling and flavorful without much fuss. Enjoy it as a complete meal or pair it with your favorite sides for a comforting, memorable dinner.

Asian Steak Bites and Potatoes

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Asian steak bites and potatoes combine tender seared beef with crispy roasted potatoes, tossed in a savory-sweet Asian-inspired sauce for a bold and satisfying one-pan meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting & Skillet Searing
• Cuisine: Asian Fusion
• Diet: Halal

Ingredients

• 1 lb (450 g) steak (sirloin, ribeye, or flank), cut into bite-sized pieces
• 1 lb (450 g) baby potatoes or Yukon Gold potatoes, diced
• 3 tbsp soy sauce
• 1 tbsp brown sugar or honey
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tbsp rice vinegar or lime juice
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 green onions, sliced
• 1 tsp sesame seeds (optional)
• Red pepper flakes or sriracha, to taste (optional)

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Instructions

1. Preheat the oven to 220°C (425°F).
2. Toss the diced potatoes with olive oil, salt, and pepper. Spread them on a sheet pan and roast for 20–25 minutes, until golden and tender.
3. Whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar to make the sauce.
4. Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the steak bites in batches until browned on the outside but still tender.
5. Return all steak to the skillet and pour in the sauce. Simmer for 2–3 minutes until slightly thickened.
6. Add the roasted potatoes to the skillet and toss gently to combine.
7. Garnish with green onions, sesame seeds, and red pepper flakes if desired.
8. Serve hot.

Notes

• Add broccoli, snap peas, or bell peppers for extra vegetables.
• For a spicier version, add sriracha or extra chili flakes.
• Swap potatoes for cauliflower for a low-carb option.
• Marinate the steak for 30 minutes if you want additional flavor depth.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6 g
• Sodium: 850 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 80 mg