Ingredients

• 1 large Sweet Potato (about 12 ounces), diced into 1″ pieces

• 1 tsp Salt  

• 1 lb Flat Iron Steak, diced into 1″ pieces

• 3 Tbsp Olive Oil, divided

• 2 cloves Garlic, minced

• 1 lb Baby Carrots, can cut if desired  

• 4 Green Onions, thinly sliced

• 2 Tbsp Coconut Aminos

• 2 tsp Black Pepper

• 2 tbsp Fresh Cilantro, chopped

Instructions

1. Place the diced sweet potatoes into a microwave-safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage, or they’ll turn out mushy later.

2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned, and the center is medium about 10 minutes. Remove the steak from the skillet using a slotted spoon and set it aside on a plate.  

3. Add the third tablespoon of olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat, and cook until browned, stirring occasionally, until browned 3-4 minutes.

4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.

5. Add the carrots and scallions and toss with the potatoes. Sautee, stirring occasionally, until the carrots are tender, 3-4 minutes.  

6. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.