Ingredients
1 large sweet potato (about 12 ounces), diced into 1″ pieces
1 teaspoon sea or kosher salt
1 lb flat iron steak, diced into 1” pieces
3 tablespoon olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1” pieces
4 green onions, thinly sliced
2 tablespoon coconut aminos
2 teaspoon cracked black pepper
2 tablespoon fresh chopped cilantro
Instructions
- Place the diced sweet potatoes into a microwave-safe bowl, sprinkle with 1 teaspoon salt, and cover with a plate. Microwave on high for 4-6 minutes, or until just barely tender. Stir halfway through.
- Heat a 12-inch skillet over high heat and add 2 tablespoons olive oil. Once shimmering, add the steak in a single layer and cook for about 10 minutes, turning every two minutes to ensure they are browned and cooked to medium. Remove the steak from the skillet using a slotted spoon and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the partially cooked sweet potatoes and toss them to coat in the oil. Cook for 3-4 minutes until browned, stirring occasionally.
- Make a well in the center of the pan and add the minced garlic. Sauté for about 1 minute until fragrant.
- Add the bell peppers and green onions to the pan, stirring to combine with the sweet potatoes. Sauté for another 3-4 minutes until the peppers are tender but still have a bite.
- Return the steak and its juices to the pan, along with the coconut aminos. Toss everything together and cook for an additional 1-2 minutes, allowing the liquid to evaporate.
- Add the cracked black pepper and fresh cilantro. Toss everything one last time before removing from the heat.
- Serve the dish on plates and top with additional fresh cilantro if desired. Serve immediately.
Notes
- Swap the Steak: Use another cut of beef like sirloin or flank steak for a slightly different texture and flavor.
- Add More Veggies: Feel free to add other veggies like zucchini, mushrooms, or spinach for more variety.
- Sweet Potato Alternatives: If you’re not a fan of sweet potatoes, you can substitute them with butternut squash or regular potatoes for a similar texture and taste.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave for 1-2 minutes, stirring occasionally. You may need to add a splash of water or olive oil to keep it from drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Whole30
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
