Honey Beef with Roasted Potatoes

Honey Beef with Roasted Potatoes

This comforting dish pairs tender, savory-sweet honey-glazed beef with crispy roasted potatoes for a complete, satisfying meal. The beef is quick-cooked to stay juicy, while the potatoes develop a perfect golden crust in the oven.

Ingredients

For the roasted potatoes:

· 1.5 lbs (700g) baby potatoes, halved (or Yukon Gold potatoes, cut into 1.5-inch chunks)
· 2 tablespoons olive oil
· 1 teaspoon garlic powder
· 1 teaspoon dried rosemary or thyme
· 1 teaspoon salt
· ½ teaspoon black pepper

For the honey beef:

· 1.5 lbs (700g) flank steak, sirloin, or beef stir-fry strips, thinly sliced against the grain
· 3 tablespoons soy sauce
· 2 tablespoons honey
· 1 tablespoon oyster sauce (or more soy sauce)
· 1 tablespoon rice vinegar or sherry vinegar
· 3 cloves garlic, minced
· 1 teaspoon grated fresh ginger
· 1 tablespoon cornstarch
· 2 tablespoons water
· 1 medium onion, sliced
· 1 bell pepper, sliced (any color)
· 2 tablespoons vegetable oil, divided
· 1 teaspoon sesame oil (optional, for finishing)
· Salt and pepper to taste

For garnish:

· Sliced green onions
· Sesame seeds
· Fresh cilantro or parsley

Instructions

1. Roast the potatoes:

· Preheat oven to 425°F (220°C).
· Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
· Arrange in a single layer on a baking sheet.
· Roast for 25–30 minutes, flipping halfway, until golden and crispy. (Start the beef while potatoes roast.)

2. Marinate the beef:

· In a bowl, whisk together soy sauce, honey, oyster sauce, vinegar, garlic, and ginger.
· Place sliced beef in a separate bowl and toss with 1 tablespoon of the marinade. Let sit for 10–15 minutes.
· Reserve the remaining marinade for the sauce.

3. Prepare the sauce:

· Mix cornstarch with water in a small bowl to make a slurry.
· Add the slurry to the reserved marinade and stir well.

4. Cook the beef and vegetables:

· Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
· Add beef in a single layer (cook in batches if needed) and sear for 2–3 minutes until browned but not fully cooked through. Remove and set aside.
· In the same skillet, add remaining 1 tablespoon oil. Sauté onion and bell pepper for 3–4 minutes until slightly softened but still crisp.

5. Combine and glaze:

· Return beef to the skillet with vegetables.
· Stir the sauce mixture once more (cornstarch may settle) and pour over beef and veggies.
· Cook over medium-high heat, stirring constantly, for 2–3 minutes until sauce thickens and coats everything evenly. Add a splash of water if too thick.
· Drizzle with sesame oil if using.

6. Serve:

· Divide roasted potatoes among plates.
· Top with honey beef and vegetables.
· Garnish with green onions, sesame seeds, and cilantro.

Tips

· Slice beef thinly and against the grain for maximum tenderness.
· For extra-crispy potatoes, soak cut potatoes in cold water for 20 minutes before roasting, then pat completely dry.
· Adjust sweetness by reducing honey to 1 tablespoon for a more savory version.
· Add veggies like broccoli, snap peas, or carrots—just stir-fry them with the peppers.
· For a complete meal in one pan, you can roast the potatoes first, then keep warm while you cook the beef in the same oven-safe skillet (if using cast iron or stainless steel).

This dish balances sweet and savory with minimal fuss—the oven does most of the work on the potatoes while you quickly stir-fry the beef. Perfect for a weeknight dinner that feels special!