A savory and comforting dish where tender beef meets a glossy honey-soy glaze, paired with crispy roasted potatoes that soak up all the flavors. This meal feels fancy enough for a special dinner but comes together quickly enough for a busy weeknight.

Why You’ll Love This Recipe

I love this recipe because it delivers comfort and elegance at the same time. I get to enjoy that sweet-and-savory glaze clinging to thin slices of beef while my roasted potatoes crisp up golden in the oven. I like that the dish balances sweetness, saltiness, and that garlicky punch in every bite. Another reason I reach for this recipe often is that I can pull it together in less time than ordering takeout. Plus, those potatoes don’t just sit on the side – they soak up all the delicious juices, making them irresistible.

Ingredients

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

• 500g beef sirloin, thinly sliced

• 3 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp olive oil

• 4 medium potatoes, diced into chunks

• 2 cloves garlic, minced

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp paprika

Directions

1. I start by preheating my oven to 200°C (400°F).

2. I toss my diced potatoes with olive oil, salt, pepper, and paprika, then spread them out on a baking tray.

3. I roast the potatoes for about 25 minutes, flipping them halfway so they crisp evenly.

4. While they roast, I heat a pan over medium heat and sear the beef slices for about 3 minutes until no longer pink.

5. I stir in the honey, soy sauce, and garlic, letting the sauce bubble and coat the beef for about 5 minutes.

6. I serve the beef over the roasted potatoes, spooning that glossy sauce over everything.

Servings and timing

This recipe serves 4 people. Prep time takes around 10 minutes, cooking time about 30 minutes, giving me a total of 40 minutes from start to finish.

Variations

I sometimes swap the beef for chicken thighs when I want something lighter, or I even try firm tofu for a vegetarian twist. If I feel like adding more depth, I mix in some chili flakes for heat or drizzle a little rice vinegar for tanginess. When I’m in the mood for more veggies, broccoli, green beans, or carrots fit in beautifully with this dish.

storage/reheating

I like to store the beef and potatoes separately in airtight containers so the potatoes don’t lose their crispness. The beef keeps well in the fridge for up to 4 days. To reheat, I warm the beef gently in a skillet with a splash of water to bring back the glaze, and I re-crisp the potatoes in the oven for about 5 minutes.

FAQs

Can I use chicken instead of beef?

Yes, I often use chicken thighs, and they work wonderfully with the honey glaze. I just cook them a few minutes longer to make sure they’re done.

How do I make this recipe gluten-free?

I simply replace soy sauce with tamari or coconut aminos, and everything else works the same.

What type of potatoes work best?

I like using Yukon Golds because they crisp up well and stay creamy inside. Russets are also great if I want extra crunch.

Can I prepare this ahead of time?

I usually roast the potatoes ahead and store them, then reheat them in the oven. For the beef, I prefer cooking it fresh, but I sometimes marinate the slices earlier in the day to save time.

How can I make the glaze more saucy?

If I want more sauce, I just add a splash of water or broth while it simmers. If I prefer it stickier, I let it reduce a bit longer in the pan.

Conclusion

This honey beef with roasted potatoes is one of my favorite dishes to cook when I want something that feels special without spending hours in the kitchen. I enjoy the way the sweet honey glaze clings to the beef while the potatoes turn out crispy and flavorful. It’s flexible, easy to make, and always a crowd-pleaser at my table. Once I made it the first time, it quickly became a regular in my weekly rotation.