Name: Steak Bites with Roasted Sweet Potatoes and Bell Peppers Recipe
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″ pieces; 2 bell peppers, seeded and diced into 1″ pieces; 4 green onions, thinly sliced; 2 cloves garlic, minced; 2 tablespoons fresh chopped cilantro; 1 lb flat iron steak, diced into 1″ pieces; 3 tablespoons olive oil, divided; 2 tablespoons coconut aminos; 1 teaspoon sea or kosher salt; 2 teaspoons cracked black pepper

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Introduction

Steak bites with sweet potatoes and peppers are a vibrant, satisfying meal packed with flavor and color. This dish combines tender, seared steak pieces with naturally sweet potatoes and crisp bell peppers for a balanced dinner that’s quick to prepare and full of wholesome goodness.

On a white plate, there is a mix of small beef pieces and bright red and yellow bell pepper chunks, all cooked with a slightly charred texture. The beef pieces are dark brown and look tender, while the bell peppers add fresh pops of color. The dish is sprinkled with fresh green chopped herbs on top, giving it a light, fresh touch. A black-handled fork rests on the plate’s left side with some of the food touching the fork, and the plate sits on a white marbled surface. In the background, part of another similar white plate with the same dish is visible, along with a light beige cloth near the bottom right corner. 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 of 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 little resistance when pierced with a knife—avoid overcooking to prevent mushiness.
Step 2: Heat a 12-inch skillet over high heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the steak in a single layer and cook, turning every two minutes, until browned and medium in the center, about 10 minutes. Remove the steak with a slotted spoon and set aside on a plate.
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 skillet 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, tossing with the sweet potatoes. Sauté until the peppers are tender-crisp, about 3-4 minutes.
Step 6: Return the steak and its juices to the pan. Add the coconut aminos and toss everything together. Cook for an additional 1-2 minutes until the liquid evaporates.
Step 7: Stir in the cracked black pepper and fresh cilantro. Remove from heat, portion onto plates, and garnish with extra cilantro if desired. Serve immediately.

Tips & Variations

Use a meat thermometer to check steak doneness if unsure—medium is about 135°F (57°C) internal temperature.
Substitute coconut aminos with low-sodium soy sauce or tamari for a similar umami flavor.
Add a pinch of smoked paprika or chili flakes for a smoky or spicy kick.
Try switching sweet potatoes for butternut squash or regular potatoes for a different texture.

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 overheating to keep the steak tender.

How to Serve

A white plate holds a mixed dish with three main layers: dark brown, slightly charred chunks of meat scattered throughout; bright yellow and red bell pepper pieces with smooth, shiny surfaces interspersed between the meat; and fresh green herbs chopped and sprinkled over the entire dish, adding a lively touch. The food looks well-cooked with a mix of textures—some pieces are crispy while others are tender-looking. A silver fork with a black handle rests on the plate, angled diagonally. The plate sits on a white marbled surface with a soft beige cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use other tender cuts like sirloin or ribeye, but flat iron steak works well due to its flavor and texture when diced.

Is coconut aminos necessary, or can I use something else?

Coconut aminos add a slightly sweet and savory flavor but low-sodium soy sauce or tamari are good alternatives that bring similar depth to the dish.