Sweet & Savory Honey Beef with Roasted Potatoes

Sweet & Savory Honey Beef with Roasted Potatoes is a cozy, flavorful dish that hits all the right notes—tender, juicy beef coated in a sticky honey-garlic glaze, paired with perfectly crispy roasted potatoes. I love making this when I want a balanced meal that’s hearty, sweet, salty, and incredibly satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s simple, comforting, and full of flavor. The honey glaze gives the beef a beautiful caramelized crust while the roasted potatoes add a golden, crispy contrast. It’s a full dinner on one plate, and I can easily make it on a weeknight or dress it up for a special weekend meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the honey beef:

• Beef sirloin or flank steak, thinly sliced
• Soy sauce
• Honey
• Garlic, minced
• Ginger, grated (optional)
• Olive oil or sesame oil
• Cornstarch (for coating)
• Salt and pepper

For the roasted potatoes:

• Baby potatoes or Yukon golds, halved
• Olive oil
• Garlic powder
• Dried rosemary or thyme
• Salt and pepper
• Optional: parsley or chives for garnish

Directions

1. I preheat the oven to 425°F. I toss the halved potatoes with olive oil, garlic powder, herbs, salt, and pepper, then spread them on a baking sheet in a single layer. I roast them for 30–35 minutes, flipping halfway through, until golden and crispy.
2. While the potatoes roast, I toss the sliced beef with a light dusting of cornstarch, salt, and pepper.
3. In a small bowl, I whisk together soy sauce, honey, garlic, and ginger.
4. In a hot skillet or wok, I add a splash of oil and sear the beef in batches until browned and just cooked through. I remove it and set aside.
5. I pour the honey-soy mixture into the skillet, bring it to a simmer, and let it thicken slightly—about 2–3 minutes.
6. I return the beef to the pan and toss to coat in the sticky glaze.
7. I serve the glazed beef over a plate of hot roasted potatoes, garnished with fresh herbs if I’m feeling fancy.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: About 50 minutes

Variations

Sometimes I toss in steamed broccoli or sautéed green beans to round it out. I’ve also added red pepper flakes for a sweet-and-spicy kick. When I want to make it a rice bowl instead, I swap the roasted potatoes for jasmine rice and add pickled veggies for contrast.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the beef and potatoes in a skillet over medium heat or microwave them gently in 30-second intervals. The glaze thickens as it sits but still tastes great the next day.

FAQs

Can I use a different cut of beef?

Yes, I’ve used sirloin, flank steak, and even thin-sliced chuck. I just make sure to slice it thinly and against the grain for tenderness.

Can I make the glaze ahead of time?

Absolutely. I mix the sauce ingredients ahead and store it in the fridge for up to 2 days. It saves time and tastes just as good.

Do I have to roast the potatoes?

No, I’ve made this with mashed potatoes, rice, or even noodles. Roasted potatoes add a great crispy texture, but any starch works well.

Is this dish very sweet?

The honey adds noticeable sweetness, but it’s balanced by the soy sauce and garlic. I adjust the honey amount based on how sweet I want it.

Can I make it spicy?

Yes, I often stir in chili flakes or sriracha into the sauce for a spicy variation.

Conclusion

Sweet & Savory Honey Beef with Roasted Potatoes is a comforting, flavorful meal that brings together caramelized beef and crispy potatoes in the best way. It’s simple, satisfying, and packed with balanced flavors that make it hard to stop at just one serving. Whether I’m feeding a family or just treating myself, this is one recipe I always come back to.

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