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Whole30 Steak Bites with Sweet Potatoes and Peppers

Whole30 steak bites with sweet potatoes and peppers are cooked in a skillet until the potatoes are tender and lightly browned, the peppers are softened, and the steak is browned. The steak rests briefly before everything is tossed together with its accumulated juices.
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Prep Time 15 minutes
Cook Time 29 minutes
Resting 3 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sweet potatoes medium, peeled and cut into 1/2-inch cubes
  • 3 tbsp avocado oil divided
  • 2 tbsp water
  • 1.5 tsp kosher salt divided
  • 2 bell peppers stemmed, seeded, and cut into 1-inch pieces
  • 1.5 lb sirloin steak cut into 1-inch cubes
  • 0.5 tsp black pepper
  • 1 tsp garlic powder

Equipment

  • 1 12-inch skillet with a lid

Method
 

  1. Heat a 12-inch skillet with a lid over medium heat.
  2. Add 1 tablespoon of the avocado oil, the sweet potatoes, 1/2 teaspoon of the salt, and the water; cover and cook for 8-10 minutes, stirring once, until the potatoes are nearly tender.
  3. Uncover the skillet and cook the potatoes for 3-5 minutes, stirring occasionally, until the water has evaporated and the potatoes are tender and lightly browned; transfer them to a plate.
  4. Add 1 teaspoon of the avocado oil and the bell peppers to the skillet, season with 1/4 teaspoon of the salt, and cook over medium-high heat for 4-5 minutes, stirring occasionally, until softened; transfer them to the plate with the potatoes.
  5. Season the steak with the remaining 3/4 teaspoon salt, the black pepper, and garlic powder; raise the heat to high and add the remaining avocado oil.
  6. Cook the steak in two uncrowded batches for 4-6 minutes per batch, turning occasionally, until browned and the largest pieces reach 145°F; transfer to a plate.
  7. Rest the steak for 3 minutes.
  8. Return the sweet potatoes and peppers to the skillet and cook over medium heat for 1-2 minutes, stirring, until hot; add the steak and any accumulated juices and toss to combine.

Notes

For the best browning, cook the steak in two uncrowded batches as directed. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 2 months. Use another Whole30-compliant cooking fat in place of avocado oil if needed.