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Beef Teriyaki with Roasted Carrots and Potatoes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.