Partially pre-cooking the sweet potatoes in the microwave makes this a weeknight dish that will take the chill off. It is both hearty and slightly sweet.
This recipe calls for an ingredient you may not be familiar with - coconut aminos. Similar to soy sauce, it is lower in sodium and has a hint of sweetness. And no it doesn't taste like coconut. Coconut aminos is made from fermented coconut sap while soy sauce is made from fermented soybeans. Aminos have gained more popularity in recent years because of being Paleo and Whole30 compliant. The product is available in your local grocer.
Yield: 4
Steak Bites with Sweet Potatoes and Peppers
Ingredients
- 1 large sweet potato (about 12 ounces)
- 1 tsp salt
- 1 lb flat iron steak
- 3 tbsp olive oil (divided)
- 1 tsp minced garlic
- 2 red bell peppers
- 4 green onions
- 2 tbsp coconut aminos
- 2 tsp black pepper
Instructions
- Peel and dice the sweet potato into 1-inch pieces. Place the diced sweet potatoes into a microwave-safe bowl, then sprinkle with 1 teaspoon salt. Cover and microwave on high for 3 minutes. Stir. Cook for another 2-3 minutes. Note: ( potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance.)
- Cut steak into 1 inches pieces. Seed and cut peppers into bite-sized pieces. Slice green onions.
- Heat a 12” skillet over high heat. Add 2 tablespoons oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet and set aside.
- Add the remaining tablespoon oil to the skillet. Add the pre-cooked sweet potatoes, toss to coat in the fat. Cook until browned, stirring frequently until browned, 3-4 minutes.
- Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
- Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally until the peppers are bite tender, 3-4 minutes.
- Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
- Garnish with parsley or cilantro if desired.