Ingredients
- 1 lb (≈ 450 g) beef steak (sirloin, ribeye, or preferred cut), cut into bite‑sized cubes
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3–4 cloves garlic, minced
- 1 lb (≈ 450 g) potatoes (Yukon Gold or Russet), peeled and chunked
- 2–3 tablespoons butter (for mashed potatoes)
- ¼ to ½ cup milk or cream, warmed
- Additional salt and pepper (for mashed potatoes)
Instructions
- Place potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and simmer until fork-tender (about 15 minutes). Drain and return to pot.
- Add butter and warmed milk to potatoes over low heat. Mash until smooth and creamy. Season with salt and pepper. Keep warm.
- Pat beef dry and season with salt, pepper, and garlic powder (if using).
- Heat olive oil in a large skillet over medium-high. Add beef in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned. Remove beef to a plate.
- Lower heat. Add butter to the skillet, melt, and stir in minced garlic. Sauté for 30 seconds to 1 minute until fragrant.
- Return beef to skillet, toss in garlic butter, and cook for 1–2 more minutes to meld flavors.
- Serve mashed potatoes topped with garlic butter beef bites. Drizzle extra sauce from pan over the top.
Notes
- Use tender cuts like sirloin or ribeye for best results.
- Add chopped parsley, thyme, or chives for a fresh herb finish.
- For extra richness, mix cheese into mashed potatoes.
- Don’t overcrowd beef in pan to prevent steaming.
- Reheat gently to avoid drying out the beef or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 340mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
