NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak, sliced into strips

120g Sweet Potato, cubed

1 cup Broccoli florets

50g Red Bell Pepper, sliced

30g Yellow Onion, sliced

1 tsp Avocado Oil

1 tbsp Coconut Aminos

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with a tiny spritz of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they have golden caramelized edges.

• 4

  While the potatoes roast, heat a large cast-iron skillet or wok over medium-high heat with the remaining avocado oil.

• 5

  Add the beef strips to the hot skillet in a single layer and sear for 2 minutes per side until browned, then remove the beef and set aside.

• 6

  In the same skillet, add the sliced onions, peppers, and broccoli florets with a splash of water to help steam the broccoli.

• 7

  Sauté the vegetables for 4-5 minutes until they are tender-crisp.

• 8

  Return the beef to the skillet and pour in the coconut aminos, tossing everything together for 1 minute to glaze the ingredients.

• 9

  Serve the beef and broccoli stir-fry immediately alongside the roasted sweet potato cubes.