Beef Teriyaki with Potatoes and Baby Carrots

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This Beef Teriyaki with Potatoes and Baby Carrots is one of those meals that checks all the boxes—flavourful, filling, and surprisingly simple.

The homemade teriyaki sauce comes together in just a few minutes and makes everything taste like you ordered it from a good takeout spot, only better.

📌 Pin this one for an easy dinner that feels cozy and fresh, all in one pan!

We made this the other night when we had a pack of beef in the fridge and wanted something saucy and satisfying.

The tender beef, sweet baby carrots, and buttery little potatoes soak up the teriyaki glaze beautifully.

It’s great over rice, but honestly, the potatoes make it a full meal on their own.

For the roasted vegetables:

• 2 cups baby carrots
• 2 cups baby potatoes, halved if large
• 1 tbsp olive oil
• Salt and pepper, to taste

For the beef:

• 1½ lbs flank or sirloin steak, thinly sliced into strips
• 1 tbsp olive oil
• Salt and pepper

For the teriyaki sauce:

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• 2 tsp cornstarch + 2 tbsp water (to thicken)

Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Toss the baby carrots and halved potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes until golden and tender, flipping halfway through.

While the veggies roast, heat olive oil in a large skillet over medium-high heat, season the beef with salt and pepper, and sear the strips in batches for 2–3 minutes per side until nicely browned.

In a small saucepan, whisk together soy sauce, water, brown sugar, honey, vinegar, garlic, and ginger, and bring to a simmer.

In a separate bowl, mix the cornstarch and water until smooth, then pour it into the sauce and simmer for another 1–2 minutes until thick and glossy.

Once all the beef is cooked, pour the sauce into the skillet, stir to coat the meat, and let it bubble for another minute so everything comes together.

To serve, spoon the roasted carrots and potatoes onto plates and top with saucy beef—add a sprinkle of sesame seeds or green onions if you want to dress it up.

Tips & Swaps

• Roasting the veggies adds a natural sweetness that works perfectly with the teriyaki glaze.
• Make sure the beef is sliced thin against the grain for the best texture.
• You can double the sauce if you like things extra saucy—it’s great spooned over everything.
• Want to add more veg? Throw in some broccoli or zucchini on a second tray.

Beef Teriyaki with Roasted Carrots and Potatoes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

For the roasted vegetables:

• 2 cups baby carrots
• 2 cups baby potatoes halved if large
• 1 tbsp olive oil
• Salt and pepper to taste

For the beef:

• 1½ lbs flank or sirloin steak thinly sliced into strips
• 1 tbsp olive oil
• Salt and pepper

For the teriyaki sauce:

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves minced
• 1 tsp grated fresh ginger or ½ tsp ground ginger
• 2 tsp cornstarch + 2 tbsp water to thicken

Method

 

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the baby carrots and halved potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes until golden and tender, flipping halfway through.
3. While the veggies roast, heat olive oil in a large skillet over medium-high heat, season the beef with salt and pepper, and sear the strips in batches for 2–3 minutes per side until nicely browned.
4. In a small saucepan, whisk together soy sauce, water, brown sugar, honey, vinegar, garlic, and ginger, and bring to a simmer.
5. In a separate bowl, mix the cornstarch and water until smooth, then pour it into the sauce and simmer for another 1–2 minutes until thick and glossy.
6. Once all the beef is cooked, pour the sauce into the skillet, stir to coat the meat, and let it bubble for another minute so everything comes together.
7. To serve, spoon the roasted carrots and potatoes onto plates and top with saucy beef—add a sprinkle of sesame seeds or green onions if you want to dress it up.