Ingredients
- Beef sirloin steak (cut into 1-inch cubes): 1.5 lbs
- Small red potatoes (quartered): 1.5 lbs
- Honey: 1/4 cup
- Soy sauce: 3 tablespoons
- Olive oil: 2 tablespoons
- Garlic (minced): 2 cloves
- Red pepper flakes: 1/4 teaspoon
- Fresh rosemary (chopped): 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the quartered red potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the chopped rosemary on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- Step 2: While the potatoes are roasting, prepare the honey-soy glaze. In a medium bowl, whisk together the honey, soy sauce, minced garlic, and red pepper flakes.
- Step 3: Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed beef and sear on all sides until browned. Do this in batches if necessary to avoid overcrowding the pan.
- Step 4: Pour the honey-soy glaze over the seared beef. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the beef is coated.
- Step 5: Add the roasted potatoes to the skillet with the beef and honey-soy glaze. Toss to combine and coat the potatoes with the sauce.
- Step 6: Garnish with the remaining fresh rosemary and serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much.
- Serve this dish with a simple green salad to balance the richness of the beef and potatoes.
- Don't overcrowd the skillet when searing the beef; searing in batches ensures a beautiful, even browning and prevents steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American