Name: Steak Bites with Sweet Potatoes and Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large sweet potato (about 12 ounces), diced into 1-inch pieces; 1 teaspoon sea salt or kosher salt; 1 pound flat iron steak, diced into 1-inch pieces; 3 tablespoons 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; 2 teaspoons cracked black pepper; 2 tablespoons fresh chopped cilantro

Description

These Whole30 steak bites with sweet potatoes and peppers are a quick, one-skillet dinner packed with bold flavor. Juicy seared steak, tender sweet potatoes, and colorful bell peppers come together in under 30 minutes for a healthy, satisfying weeknight meal.

Ingredients

Scale

1 large sweet potato (about 12 ounces), diced into 1-inch pieces
1 teaspoon sea salt or kosher salt
1 pound flat iron steak, diced into 1-inch pieces
3 tablespoons 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
2 teaspoons cracked black pepper
2 tablespoons fresh chopped cilantro

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Instructions

Place diced sweet potatoes in a microwave-safe bowl. Sprinkle with salt, cover with a plate, and microwave on high for 4–6 minutes, stirring halfway through. Cook until just barely tender. Do not overcook.
Heat a 12-inch skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering.
Add steak in a single layer. Cook, turning every 2 minutes, until browned and medium in the center, about 8–10 minutes. Remove steak with a slotted spoon and set aside.
Add remaining 1 tablespoon olive oil to the skillet. Add sweet potatoes and cook 3–4 minutes, stirring occasionally, until browned.
Make a well in the center of the pan and add garlic. Sauté about 1 minute until fragrant.
Add bell peppers and green onions. Cook 3–4 minutes until peppers are tender-crisp.
Return steak and juices to the skillet. Add coconut aminos and toss everything together. Cook 1–2 minutes until liquid reduces.
Stir in cracked black pepper and cilantro. Remove from heat and serve immediately.

Notes

Cut steak and vegetables into similar-sized pieces for even cooking.
Do not overcrowd the skillet when browning steak; cook in batches if needed.
Sirloin or ribeye can be substituted for flat iron steak.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 420 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg