Ingredients
Scale
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 2 lbs small red potatoes, halved or quartered if large
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a large baking sheet.
- Step 2: In a large bowl, whisk together remaining olive oil, honey, soy sauce, Dijon mustard, garlic powder, thyme, and black pepper. Add the beef cubes and toss to coat thoroughly.
- Step 3: Roast the potatoes for 20 minutes. Then, add the beef cubes to the baking sheet amongst the potatoes.
- Step 4: Continue roasting for another 20-25 minutes, or until the beef is cooked to your desired doneness and the potatoes are tender and slightly browned, flipping the beef halfway through. Internal temperature of beef should reach at least 145°F (63°C) for medium-rare.
- Step 5: Remove from oven and let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent sticking.
- Serve this dish over a bed of fluffy rice or quinoa for a complete and satisfying meal.
- For extra depth of flavor, marinate the beef in the honey-soy mixture for at least 30 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American