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Author:
Kevin Curry
Steakhouse Beef & Broccoli Loaded Sweet Potato
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Steakhouse Beef & Broccoli Loaded Sweet Potato
Ingredients for 4 servings
Substitution
Note
- 4 small sweet potatoes
- 1 tablespoon olive oil
- 1 tablespoon garlic, fresh and minced
- 1/2 cup diced onion
- 1 1/2 lb flank steak
- 1 tablespoon dried thyme
- pinch of cracked pepper
- Sauce
- 1/3 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/3 cup water
- 2 tablespoons arrowroot starch
- 3 cups broccoli florets (or broccolini)
- Garnish
- green onion or cilantro
Steps
Step 1
Set oven to 400F. Poke a fee holes in a sweet potato using a fork. Wrap it in foil and place on a baking tray. Bake in the oven for 40 minutes, or until the potato can easily be pierced with a fork.
Step 2
Set a nonstick skillet on medium heat. Once hot, add oil, garlic and onions. Caramelize the onions until the edges turn brown and translucent, about 3 minutes.
Step 3
Increase the heat to medium-high, then toss in the flank steak pieces. As it cooks, sprinkle in dried thyme and cracked pepper. Continue searing the meat in the skillet, about 4 to 6 minutes.
Step 4
As the beef sears, in a small bowl mix together the ingredients for the sauce.
Step 5
Reduce the heat to medium, fold in the broccoli florets with the beef, then make a hole in the middle of the skillet. Pour in the sauce and bring it to a light simmer. As soon as the sauce begins to bubble, begin to stir in the skillet so the sauce doesn’t clump or get slimy.
Step 6
Remove the skillet from the heat to allow the sauce to continue to thicken and continue stirring.
Step 7
Slice up on the baked sweet potatoes and evenly divide the beef & broccoli among the potatoes. Garnish and enjoy!
Steakhouse Beef & Broccoli Loaded Sweet Potato
Kevin Curry
INGREDIENTS
- 4 small sweet potatoes
- 1 tablespoon olive oil
- 1 tablespoon garlic, fresh and minced
- 1/2 cup diced onion
- 1 1/2 lb flank steak
- 1 tablespoon dried thyme
- pinch of cracked pepper
- Sauce
- 1/3 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/3 cup water
- 2 tablespoons arrowroot starch
- 3 cups broccoli florets (or broccolini)
- Garnish
- green onion or cilantro
INSTRUCTIONS
-
Set oven to 400F. Poke a fee holes in a sweet potato using a fork. Wrap it in foil and place on a baking tray. Bake in the oven for 40 minutes, or until the potato can easily be pierced with a fork.
-
Set a nonstick skillet on medium heat. Once hot, add oil, garlic and onions. Caramelize the onions until the edges turn brown and translucent, about 3 minutes.
-
Increase the heat to medium-high, then toss in the flank steak pieces. As it cooks, sprinkle in dried thyme and cracked pepper. Continue searing the meat in the skillet, about 4 to 6 minutes.
-
As the beef sears, in a small bowl mix together the ingredients for the sauce.
-
Reduce the heat to medium, fold in the broccoli florets with the beef, then make a hole in the middle of the skillet. Pour in the sauce and bring it to a light simmer. As soon as the sauce begins to bubble, begin to stir in the skillet so the sauce doesn’t clump or get slimy.
-
Remove the skillet from the heat to allow the sauce to continue to thicken and continue stirring.
-
Slice up on the baked sweet potatoes and evenly divide the beef & broccoli among the potatoes. Garnish and enjoy!
Nutrition per serving
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