Let Me Tell You How This Garlic Butter Beef Bites Thing Started
Alright—imagine this: it's absolutely chucking it down outside, you're low on motivation (and, let's be honest, groceries), and your brain keeps circling back to something warm, garlicky, and potato-y. That was me last Tuesday. The first time I made these Garlic Butter Beef bites with potatoes, I was actually trying to avoid going to the shop for the third time that week. Little did I know, the entire kitchen (the dog included) would be hovering just from the smell. I'd make these again in a heartbeat, rain or shine. In fact, my neighbor wandered over just from the scent once—awkward small talk, but at least the food was good.
Why You'll Want to Make This Again—Trust Me
I make this when I want something that tastes kind of fancy but doesn’t require me to measure every single thing exactly (sometimes a pinch is just a pinch, ya know?). My family goes crazy for this every time—except that one time I got distracted and scorched the butter (would not recommend that). Also, it's properly filling; you won't be left foraging in the fridge at midnight. Best part? The Garlic Butter does all the heavy lifting flavor-wise. If potatoes and beef bites had a fan club, my crew would be president.
What You Need (and What You Can Get Away With Swapping)
- 500g (a bit over 1 lb) beef sirloin or ribeye, cut into bite-sized pieces (honestly, I've used rump steak when that's all I had—it works, just a bit chewier)
- 4 small or 2 large Yukon Gold potatoes, cut into 2 cm cubes (if you can only find russets, they'll do—just peel 'em first)
- 5 cloves garlic, smashed and minced (granulated garlic works in a pinch, but not quite the same kick)
- 3 tablespoon unsalted butter, plus extra for dotting at the end (my grandma swore by Kerrygold, but whatever's in the fridge is fine)
- 2 tablespoon olive oil
- Salt and pepper to taste (I always eyeball this; the salt gods will forgive you if it's not exact)
- 1 teaspoon dried parsley (or fresh, if you’re feeling posh)
- A handful of chopped chives (optional, but looks nice)
- Pinch of chili flakes for a little heat (if the mood suits)
Step-by-Step (With Honest Interruptions)
- First off, grab your potatoes and chuck them into a pan with cold, salted water. Bring it up to a lively boil and then reduce heat so they cook gently for about 8-10 minutes. You want them just fork-tender—not mushy. (If you wander off and come back to potato soup, you’ve gone too far. Ask me how I know.)
- While your spuds are boiling, pat your beef bites dry with some kitchen paper—helps them sear proper. Season generously with salt, pepper, and that parsley.
- In a large skillet (cast iron if you’ve got one; if not, anything with a bit of heft will do), add 1 tablespoon butter and the olive oil over medium-high. When it's sizzling, carefully add your beef chunks in a single layer. Don’t overcrowd—otherwise they'll sort of steam, not sizzle. Cook for about 2-3 minutes on one side, flip, do the same on the other. (This is where a little nibble is practically required—chef's privilege.) Remove beef to a plate and loosely cover.
- Without cleaning the pan (flavor lives there!), add another tablespoon butter. Toss in the drained potatoes and let them get golden and crisp on the sides—5ish minutes, don’t stir constantly, let them form a little crust.
- Scoot the potatoes over and (here comes the garlic bomb) add your last tablespoon of butter with all the garlic and chili flakes. Let it smell amazing, but don’t you dare turn away—or you’ll burn the garlic. Give it maybe 30 seconds of love. Stir everything together.
- Toss the beef bites back in, stir so everything is coated in that glorious garlic butter. Sprinkle with chives and maybe an extra pinch of salt, and you’re done. (Sometimes I dot a bit more butter on top, but that’s between me and my arteries.)
Some Things I’ve Learned (Or, Notes I Wish I’d Had)
- Browning is key, don’t rush it—even if you’re hangry, it’s worth the patience.
- If potatoes stick, just leave ‘em for a minute; they’ll usually let go when crisp enough. Don’t fuss too much.
- I once tried it with margarine when out of butter—results were... edible, let's say.
- Actually, I find it works better if you slice the potatoes a touch larger than you think—otherwise they risk breaking up.
Variations: Some Successful... Some Not So Much
- Swapped the beef for chicken thighs—pretty tasty, just cut smaller since it cooks quicker.
- Add a squeeze of lemon at the end for brightness. My partner didn't care for it ("why mess with garlic butter?"), but I liked it.
- Once I threw in some green beans because they were lurking in the fridge—could have skipped those, honestly. Didn’t quite click.
The Gear: You Don’t Need Anything Fancy
My trusty cast iron skillet makes this sing, but a decent heavy-bottomed pan works just as well. If you lack one, I’ve even tried my big soup pot—sure, the potatoes don't crisp quite as much, but the world keeps spinning.
Storing Leftovers (Or Trying To Anyway)
Fridge for up to 2 days in a sealed container, technically. But, honestly, it rarely survives the hungry hordes around here longer than a night.
How I Like To Serve This
Just pile it into a big bowl, sprinkle extra herbs, and sometimes I plop a blob of sour cream on the side. Usually gets eaten straight from the pan if no one's watching. Works a treat with crusty bread to mop up the buttery bits—my dad always does that, claims it’s an "Irish tradition" (which... maybe?).
Pro Tips... Learnt the Hard Way
- Don’t crowd the pan! I did once, and everything just steamed, no sear. Disappointing.
- I once tried to rush the garlic step; all I got was burnt, bitter bits. Slow down for flavor heaven.
- Fresh parsley is a nice touch, but dried is perfectly fine.
FAQs That Friends (and my Aunt) Actually Asked Me
- Can I use a cheaper cut of beef? Sure! Just marinade it a bit first, or cut a tad smaller. Might need a little more love on the pan, but it’ll work.
- Do I have to use Yukon Gold potatoes? Nope. Waxy potatoes hold up great, but I've grabbed whatever was lurking in the veg drawer; russets just need a quick peel, though.
- This seems buttery—can I use less? You could, but honestly, the butter is kinda the thing here. Maybe just eat more salad tomorrow?
- What if my garlic burns? Toss it and start again. Honestly, burnt garlic tries to ruin everything. Happens to the best of us.
- Can I make this ahead? I reckon it tastes just as good the next day—if you get there before someone else does, that is!
There we go—Garlic Butter Beef Bites with Potatoes, complete with rambling commentary and a bit of encouragement to try it your own way. Cooking shouldn't be a chore, so throw on some music, maybe pour a little wine, and enjoy yourself. Oh—also, don’t forget to invite me over next time, eh?
Ingredients
- 500g (a bit over 1 lb) beef sirloin or ribeye, cut into bite-sized pieces
- 4 small or 2 large Yukon Gold potatoes, cut into 2 cm cubes
- 5 cloves garlic, smashed and minced
- 3 tablespoon unsalted butter, plus extra for dotting at the end
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried parsley
- A handful of chopped chives (optional)
- Pinch of chili flakes for a little heat
Instructions
-
1First off, grab your potatoes and chuck them into a pan with cold, salted water. Bring it up to a lively boil and then reduce heat so they cook gently for about 8-10 minutes. You want them just fork-tender—not mushy. (If you wander off and come back to potato soup, you’ve gone too far. Ask me how I know.)
-
2While your spuds are boiling, pat your beef bites dry with some kitchen paper—helps them sear proper. Season generously with salt, pepper, and that parsley.
-
3In a large skillet (cast iron if you’ve got one; if not, anything with a bit of heft will do), add 1 tablespoon butter and the olive oil over medium-high. When it's sizzling, carefully add your beef chunks in a single layer. Don’t overcrowd—otherwise they'll sort of steam, not sizzle. Cook for about 2-3 minutes on one side, flip, do the same on the other. (This is where a little nibble is practically required—chef's privilege.) Remove beef to a plate and loosely cover.
-
4Without cleaning the pan (flavor lives there!), add another tablespoon butter. Toss in the drained potatoes and let them get golden and crisp on the sides—5ish minutes, don’t stir constantly, let them form a little crust.
-
5Scoot the potatoes over and (here comes the garlic bomb) add your last tablespoon of butter with all the garlic and chili flakes. Let it smell amazing, but don’t you dare turn away—or you’ll burn the garlic. Give it maybe 30 seconds of love. Stir everything together.
-
6Toss the beef bites back in, stir so everything is coated in that glorious garlic butter. Sprinkle with chives and maybe an extra pinch of salt, and you’re done. (Sometimes I dot a bit more butter on top, but that’s between me and my arteries.)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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