Ingredients
- Beef Sirloin Steak (1.5 lbs), cut into 1-inch cubes
- Small Red Potatoes (1.5 lbs), quartered
- Honey (1/4 cup)
- Soy Sauce (3 tablespoons)
- Olive Oil (4 tablespoons)
- Garlic (3 cloves), minced
- Fresh Rosemary (2 sprigs), chopped
- Salt and Pepper (to taste)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the quartered potatoes with 2 tablespoons of olive oil, salt, pepper, and half of the chopped rosemary on a baking sheet. Spread in a single layer.
- Step 2: Roast the potatoes for 20-25 minutes, or until tender and golden brown, flipping halfway through.
- Step 3: While the potatoes are roasting, prepare the honey-soy glaze. In a medium bowl, whisk together honey, soy sauce, minced garlic, and the remaining chopped rosemary.
- Step 4: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes and sear on all sides until browned.
- Step 5: Pour the honey-soy glaze over the seared beef. Reduce heat to medium and simmer for 5-7 minutes, or until the sauce has thickened and the beef is cooked to your desired doneness, stirring frequently.
- Step 6: Serve the honey-glazed beef over the roasted potatoes. Garnish with additional fresh rosemary, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the beef and potatoes separately to prevent the potatoes from becoming soggy.
- A dollop of Greek yogurt or sour cream adds a cool, tangy contrast to the sweet and savory flavors.
- Don't overcrowd the skillet when searing the beef; work in batches to achieve a nice, even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American