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.
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