Introduction

Steak bites with sweet potatoes and peppers offer a perfect balance of tender beef, sweet roasted vegetables, and vibrant herbs. This easy skillet dish comes together quickly, making it a great choice for a flavorful weeknight dinner.

The image shows a white plate with a mixed dish of small, browned meat pieces and colorful vegetables. The meat chunks are dark brown with a slightly crispy texture, scattered together with bright yellow and red bell pepper pieces, and some small orange cubes, all mixed with fresh green chopped herbs on top. A black and silver fork rests on the left side of the plate with some of the pieces stuck on it. The plate sits on a white marbled surface, and part of another similar plate with the same dish is visible in the upper right corner. A beige cloth napkin is on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

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 tablespoons olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1″ pieces
4 green onions, thinly sliced
2 tablespoons coconut aminos
2 teaspoons cracked black pepper
2 tablespoons fresh chopped cilantro

Instructions

Step 1: Place the diced sweet potatoes into a microwave-safe bowl and sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high for 4-6 minutes, stirring once halfway through. The potatoes should be just tender with a slight resistance when pierced with a knife. Avoid overcooking.
Step 2: Heat a 12-inch skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the diced steak in a single layer. Cook, turning every two minutes, until browned and medium in the center, about 10 minutes. Remove steak with a slotted spoon and set aside.
Step 3: Add the remaining tablespoon of olive oil to the skillet. Add the sweet potatoes and toss to coat in the oil. Cook, stirring occasionally, until browned, about 3-4 minutes.
Step 4: Make a well in the center of the pan and add the minced garlic. Sauté, stirring occasionally, until fragrant, about 1 minute.
Step 5: Add the diced bell peppers and sliced green onions to the skillet. Toss with the potatoes and sauté, stirring occasionally, until the peppers are tender but still crisp, 3-4 minutes.
Step 6: Return the steak and any juices to the pan. Add the coconut aminos and toss everything together. Cook for an additional 1-2 minutes, allowing the liquid to evaporate.
Step 7: Sprinkle with cracked black pepper and fresh cilantro. Toss gently, remove from heat, and serve immediately. Garnish with extra cilantro if desired.

Tips & Variations

For extra flavor, marinate the steak pieces in coconut aminos and garlic for 15 minutes before cooking.
Swap bell peppers with poblano or Anaheim peppers for a milder taste.
Use sweet potato fries or roasted sweet potatoes if microwaving isn’t preferred.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the steak tender.

How to Serve

The image shows a white plate with a colorful mix of cooked beef chunks, bright yellow and red bell pepper pieces, and orange sweet potato cubes, all garnished with chopped green herbs. The beef pieces are browned and slightly textured, scattered evenly among the vegetables which have a slight shine, indicating they are cooked. A fork is placed near the center-right of the plate, with some food speared on it, resting on the plate's surface. The background is a white marbled texture with a soft beige cloth partially visible on the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other tender cuts like sirloin or ribeye can work well. Just adjust cooking times to avoid over- or under-cooking.

What can I use if I don’t have coconut aminos?

Soy sauce or tamari are good substitutes. Use the same amount but adjust to taste, as they may be saltier than coconut aminos.