These Whole30 #beef bites with sweet #potatoes and peppers are #one-skillet wonder you will go back to again and again! Easy filling and nutritious, this is truly great food at it delicious.

Recipe adapted from here
  • 1 large sweet potato (about 12 ounces) diced into 1" pieces
  • 1 tsp sea or kosher salt
  • 1 lb flat iron steak diced into 1" pieces
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 bell peppers seeded and diced into 1" pieces
  • 4 green onions thinly sliced
  • 2 tbsp coconut aminos
  • 2 tsp cracked black pepper
  • 2 tbsp fresh chopped cilantro
  1. Put the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 tsp salt. Cover with a plate and microwave on high until just barely tender. Stir halfway through. The potatoes are ready when you match only a little bit of resistance and can slice one. Be careful not to overcook at this point or mushy'll turn out .
  2. Heat a 12" skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in one layer. Cook, the center is moderate and turning every 2 minutes, until the pieces are browned, about 10 minutes. Remove from the skillet and set aside on a plate.
  3. Insert the third tbsp olive oil into the skillet. Add the potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
  4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, about 1 minute, until fragrant.
  5. Add the bell pepper and scallions and toss with the potatoes. Sautee until the peppers are snack tender, 3-4 minutes.
  6. Add the beef and juices back to the pan together with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
  7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, if desired, top with added cilantro, and serve.

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