Ingredients
Scale
- 1.5 lbs Beef Sirloin, cut into 1-inch cubes
- 1.5 lbs Yukon Gold Potatoes, cut into 1-inch cubes
- 1/4 cup Honey
- 3 tbsp Soy Sauce
- 2 tbsp Olive Oil
- 1 tbsp Dijon Mustard
- 2 cloves Garlic, minced
- 1 tsp Dried Thyme
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the potatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown and tender, flipping halfway through.
- Step 2: While the potatoes are roasting, prepare the honey-soy glaze. In a bowl, whisk together the honey, soy sauce, Dijon mustard, minced garlic, and dried thyme.
- Step 3: Heat the remaining 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes and sear on all sides until browned.
- Step 4: Pour the honey-soy glaze over the seared beef. Reduce heat to medium-low and simmer for 10-15 minutes, or until the sauce has thickened and the beef is cooked through to your desired doneness, stirring occasionally.
- Step 5: Add the roasted potatoes to the skillet with the beef and sauce. Stir to combine and heat through for another 2-3 minutes.
- Step 6: Serve immediately, garnished with fresh thyme, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the honey glaze keeps the beef surprisingly moist.
- For best results when reheating, add a splash of water or broth to the beef and potatoes to prevent drying, and warm gently in a skillet.
- This dish pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the honey glaze.
- Don't overcrowd the skillet when searing the beef; work in batches if necessary to ensure a good sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American