Begin by preparing the sweet potato mash. Wash and pierce the sweet potato, then bake or boil until tender. Once cooked, peel (if desired) and mash it with a fork until smooth.
While the sweet potato cooks, slice the zucchini into rounds or half-moons.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the zucchini and sauté until tender and lightly browned, about 4-5 minutes. Season with a pinch of salt and pepper to taste.
Pat the beef strips dry with a paper towel and season lightly with salt and pepper. In a hot skillet over medium-high heat, sear the beef strips for about 2-3 minutes on each side until nicely browned, ensuring they remain tender.
For the apple compote, if not pre-made, lightly simmer chopped apples with a splash of water and a sprinkle of cinnamon until they soften into a compote consistency, about 5 minutes.
Plate the dish by placing a generous scoop of sweet potato mash as the base, arrange the seared beef strips on top, and surround with the sautéed zucchini. Top or serve alongside the apple compote to add a refreshing, fruity contrast to the savory flavors.
Serve immediately and enjoy your balanced and flavorful dinner.