Dinner

Sweet & Savory Honey Beef with Roasted Potatoes Recipe

ByMaya Quinn November 11, 2025November 11, 2025

Introduction

This Sweet & Savory Honey Beef with Roasted Potatoes is a perfect blend of tender, flavorful meat and crispy, aromatic potatoes. It’s an easy one-pan meal that balances the natural sweetness of honey with savory soy and fragrant herbs, ideal for a satisfying family dinner.

In a deep white bowl, there is one layer of roasted baby potato halves with golden brown crispy edges and a slightly soft, light yellow inside. The potatoes are sprinkled with finely chopped green herbs, adding small hints of green color that contrast with the rich golden and dark brown tones. The surface of the potatoes shows a shiny, slightly oily texture with some black pepper and seasoning specks spread evenly. The white marbled background adds a clean and fresh look to the close-up shot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs beef (sirloin or flank steak)
¼ cup honey
¼ cup soy sauce
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp black pepper
1 tsp salt
2 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary or thyme
Salt and pepper to taste

Instructions

Step 1: In a bowl, whisk together honey, soy sauce, garlic, ginger, black pepper, and salt. Add the beef and coat it well. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
Step 2: Preheat your oven to 400°F (200°C). In another bowl, toss the halved baby potatoes with olive oil, dried rosemary or thyme, salt, and pepper until evenly coated.
Step 3: Arrange the marinated beef on a baking sheet. Spread the seasoned potatoes around the beef, ensuring they are in a single layer for even roasting.
Step 4: Roast in the oven for 30-35 minutes. Halfway through cooking, stir the potatoes gently to brown them evenly.
Step 5: Remove from the oven and let the beef rest for 5-10 minutes. Slice the beef against the grain and serve with the roasted potatoes, drizzled with any remaining pan juices.

Tips & Variations

For extra tenderness, slice the beef thinly before marinating.
Swap baby potatoes for sweet potatoes for a slightly sweeter side.
Add a splash of sesame oil to the marinade for a nutty flavor twist.
If you prefer your potatoes crispier, roast them separately on a higher temperature before combining with the beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the beef tender and the potatoes crispy. Avoid microwaving to prevent dryness.

How to Serve

A close-up view of a dish in a white bowl filled with roasted baby potatoes and chunks of browned meat. The potatoes are cut in half, showing their soft yellow interior with a slightly crispy and textured skin that has a golden brown color. The meat pieces are dark brown, juicy, and look tender, coated in a shiny glaze with small bits of green herbs sprinkled all over. The dish looks moist with a mix of shiny and crunchy textures, sitting against a soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, sirloin or flank steak works best because they absorb the marinade well and cook evenly. You can also use skirt steak or ribeye, adjusting cooking time as needed.