Introduction
Honey Beef with Roasted Potatoes is my go-to dish when I want to impress without spending hours in the kitchen. I love serving this Honey Beef with Roasted Potatoes for weekend family dinners or casual gatherings with friends. The sweet and sticky honey glaze on the tender beef pairs perfectly with the crispy, golden-brown potatoes. What makes this dish special is the contrast of textures – the melt-in-your-mouth beef against the satisfying crunch of the potatoes. Plus, the aroma that fills my kitchen as it cooks is simply irresistible. It's a crowd-pleaser that never fails to bring smiles to the table.
Timing
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Ingredients
- 1.5 lbs (680g) beef sirloin, cut into 1-inch cubes
- 2 lbs (900g) potatoes, cut into 1-inch cubes (Yukon Gold or Russet work well)
- 1/3 cup (80ml) honey
- 1/4 cup (60ml) soy sauce (use tamari for gluten-free option)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1
Preheat your oven to 425°F (220°C). While it's heating up, combine the honey, soy sauce, and minced garlic in a small bowl. The aroma of garlic will start to fill your kitchen, getting your taste buds excited!
Step 2
In a large bowl, toss the potato cubes with 1 tablespoon of olive oil, thyme, rosemary, salt, and pepper. Spread them out on a large baking sheet. Pop them in the oven for about 20 minutes, or until they start to turn golden. Give them a shake halfway through to ensure even cooking.
Step 3
While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the beef cubes and season with salt and pepper. Cook for about 3-4 minutes, turning occasionally, until they're browned on all sides. The USDA recommends cooking beef to a minimum internal temperature of 145°F (63°C) for food safety.
Step 4
Pour the honey-soy mixture over the beef in the skillet. Reduce the heat to medium-low and let it simmer for about 5 minutes, stirring occasionally. The sauce will start to thicken and coat the beef with a glossy, caramelized layer. Your kitchen will smell amazing at this point!
Step 5
Take the potatoes out of the oven and push them to one side of the baking sheet. Transfer the honey-glazed beef to the other side of the sheet. Return it to the oven for another 5-10 minutes, or until the potatoes are crispy and the beef is cooked to your liking.
Step 6
Remove from the oven and let it rest for a few minutes. The beef will continue to cook slightly as it rests, ensuring it's perfectly tender. Sprinkle fresh parsley over the top for a pop of color and fresh flavor. Serve hot and enjoy the delightful combination of sweet, savory, and crispy in every bite!
Healthier Alternatives
For a lower-carb option, you can swap the potatoes for cauliflower florets or turnips. If you're watching your sugar intake, try using a sugar-free honey alternative or reduce the honey and add a bit of beef broth for moisture. For a dairy-free and gluten-free version, this recipe is already perfect – just make sure to use tamari instead of soy sauce. Vegans can replace the beef with firm tofu or tempeh for a plant-based twist on this dish.
Storing Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 350°F (175°C) for about 10-15 minutes to help crisp up the potatoes again. You can also freeze portions for up to 2 months. My personal tip: if you know you'll have leftovers, slightly undercook the beef initially. This way, when you reheat it, the meat won't become overcooked and tough.
