Ingredients:
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1 pound of round steak
340 grams or 0.7 pounds of mini yellow potatoes
Marinade
3 tbsp soy sauce
3 tbsp Worcestershire sauce
1 tsp black pepper
1 tbsp chili sauce
Cooking oil
Sauce Mixture
5-6 cloves garlic, minced
2 tbsp salted butter
3 tbsp cooking oil
1 tsp salt
3 tbsp water, or more if you want more sauce
½ tsp black pepper
2 tsp chili flakes
Fresh thyme, oregano, and rosemary, finely chopped
Directions:
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Step 1
Cut the steak into thick pieces, then slice each into desired cuts, and transfer them to a bowl. Add the soy sauce, Worcestershire sauce, black pepper, chili sauce, sriracha sauce, and cooking oil, then mix them all together until incorporated and coated, and set it aside to marinate. While waiting for the meat to seep in all of the sauce, cut the potatoes into wedges, then chop the herbs, and set them aside.
Step 2
Place a skillet pan on a stove over medium-high heat, then add some oil, and place the potatoes. Give them a good toss and let them cook for about 5 minutes making sure to stir every now and then so that they do not burn, then keep cooking for another 5 minutes, and remove the potatoes setting them aside for later. In the same pan, add the marinated meat, then cook them for 1 minute on each side, remove them from the pan, and set them aside.
Step 3
Lower your heat before adding the remaining marinade sauce to the pan, then melt the butter, and add the water, minced garlic, chili flakes, fresh herbs, and salt. Reserve some of the chili flakes and herbs for garnish later. Now, put the meat and potatoes back into the pan, then give them a good stir, and let them cook until the sauce has caramelized. Transfer to a plate, then serve with rice or as is, and enjoy!