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- 1 large sweet potato, diced
- 2 tbs. coconut oil
- 2 cloves garlic, minced
- 1/8 onion, finely diced
- 1 lb. skirt steak, diced into 1-inch pieces
- 2 bell peppers, diced
- 2 tbs. balsamic vinegar
- 1 tbs. coconut aminos
- 1 sprig fresh rosemary
- Salt and pepper to taste
Add the diced sweet potatoes to a microwavable bowl. Cover and microwave on high for four to six minutes, or until tender. Remove from the microwave and uncover to avoid overcooking. Set aside.
Heat a large skillet over medium-high heat. Add the coconut oil. When melted, add the garlic and onion and sauté for one to two minutes. Add the cubed steak bites and cook for nine to 10 minutes, or until browned. Remove from the pan and set aside.
Add the sweet potatoes to the skillet and cook until browned, about two to four minutes.
Add the bell peppers and sauté for an additional three to four minutes, or until tender.
Add the steak back to the skillet. Add the balsamic vinegar, coconut aminos, and rosemary and sauté until the juices are dissolved. Season with salt and pepper to taste.
Servings Per Container
Amount Per Serving
% Daily Value*
33%Total Fat 21g
5%Total Carbohydrates 13g
* Percent Daily Values are based on a 2000 calorie diet.