Tender Beef and Sweet Potato Sauté
With a touch of Cuban flavour, this quick, one-dish meal will add a little Latin flair and spice to your dinner. It’s wonderful on its own or you can serve it over rice or couscous with a marinated cucumber and tomato salad on the side.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 20 - 25 mins
- Yields 4
Preparation
What You Need
1 lb (500 g) boneless beef sirloin or other grilling steak
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) ground cinnamon
Salt and pepper
1 tbsp (15 mL) butter, divided
1 onion, halved and thinly sliced
2 cups (500 mL) diced sweet potato (about 1; peeled if desired)
3/4 cup (175 mL) reduced-sodium beef broth or stock
2 tbsp (30 mL) all-purpose flour
1-1/2 cups (375 mL) Milk
1 sweet green pepper, chopped
2 tbsp (30 mL) tomato paste
1/4 cup (50 mL) sliced almonds, toasted (optional)
Instructions
Trim off fat from beef and cut across the grain into thin strips. In a bowl, sprinkle beef with cumin, cinnamon and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown beef strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.
Reduce heat to medium. Melt remaining butter in skillet; add onion and sweet potato and sauté for about 3 min or until onion is softened. Add beef broth, increase heat to medium-high and bring to a boil, scraping up browned bits. Whisk flour into Milk and gradually stir into skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 min or until sweet potatoes are almost tender.
Stir in green pepper. Simmer, stirring often, for 3 min or until green pepper is tender-crisp and sauce has thickened. Stir in beef with accumulated juices and tomato paste; simmer for 2 min or until beef is hot. Season to taste with salt and pepper. Serve sprinkled with almonds (if using).
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 379 Calories
Protein: 34 g
Carbohydrate: 28 g
Fat: 14 g
Fibre: 4,2 g
Sodium: 262 mg
Here are the key nutrients provided by a serving
Nutrient % DV*
Calcium: 18 % / 194 mg
Vitamin B12: 88 %
Zinc: 65 %
Vitamin B6: 58 %
Vitamin A: 56 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
Cooking the beef in small batches in a hot pan ensures good browning, flavour and tenderness.
Toasting the almonds makes them much more flavourful. Toast in a small dry skillet over medium heat, stirring constantly, for about 2 min or until golden and fragrant.
For the Adventurous: Add 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper with beef. Stir in 1/4 cup (50 mL) each, raisins and sliced green olives and 1 tbsp (15 mL) drained capers with green pepper.
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