Ingredients: |
Ingredients: 1 Large Sweet Potato (about 12 ounces), Diced Into 1-Inch Pieces
1 Teaspoon Sea or Kosher Salt
1 Pound Flat Iron Steak, Diced Into 1-Inch Pieces
3 Tablespoon Olive Oil, Divided
2 Cloves Garlic, Minced
2 Bell Peppers, Seeded and Diced Into 1-Inch Pieces
4 Green Onions, Thinly Sliced
2 Tablespoons Coconut Aminos or Low Sodium Soy Sauce
2 Teaspoon Cracked Black Pepper
2 Tablespoons Fresh Chopped Cilantro
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Directions: |
Directions:Place the diced sweet potatoes into a microwave safe bowl and sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender (4-6 minutes). Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
Heat a 12-inch skillet over high heat. Add 2 tablespoons olive 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 using a slotted spoon and set aside onto a plate.
Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned (3-4 minutes).
Make a well in the center of the pan and add the garlic. Saute, stirring occasionally, until fragrant (about 1 minute).
Add the bell pepper and scallions and toss with the potatoes. Saute, 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 (soy sauce). Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
Add the pepper and cilantro; toss and remove from heat.
Top with additional fresh cilantro if desired, and serve immediately. |
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