YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Rubbed Beef Strips with Roasted Sweet Potatoes
Lean beef strips and sweet potatoes roasted on a single sheet pan with aromatic rosemary and garlic for a tender, caramelized finish.
INGREDIENTS
4 ounces Beef Top Sirloin Strips
3/4 cup Sweet Potato, cubed
1 cup Fresh Green Beans
0.8 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Dried Rosemary
1/4 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Peel and cube the sweet potato into small half-inch pieces to ensure they cook quickly and evenly.
Place the sweet potato cubes on the sheet pan, drizzle with half of the olive oil and a pinch of rosemary, garlic powder, and salt.
Roast the sweet potatoes for 15 minutes until they begin to soften.
Remove the pan from the oven and move the potatoes to one side; add the beef strips and green beans to the empty space.
Drizzle the remaining oil and seasonings over the beef and beans, tossing gently to coat.
Return the pan to the oven and roast for an additional 8 to 10 minutes until the beef is cooked to your preference and the vegetables are tender.
Let the beef rest for two minutes before serving to keep the juices locked in.