Dinner

Steak Bites with Sweet Potatoes and Peppers Recipe

ByMariam Harutyunyan November 4, 2026November 4, 2026

Introduction

Steak Bites with Sweet Potatoes and Peppers is a quick, one-pan supper that delivers bold flavors and satisfying textures. Tender steak, roasted sweet potatoes, and crisp peppers come together with coconut aminos for a savory finish.

A white plate with a mix of cooked diced beef, yellow and red bell peppers, and small pieces of sweet potato all seasoned and garnished with chopped green herbs scattered on top. The beef looks browned and seared, the peppers are soft with bright colors, and the sweet potatoes have a slightly crispy texture. A silver fork with a black handle rests on the plate with a few pieces of food stuck on it. The plate is set on a white marbled surface with part of another white plate in the upper right corner showing more of the same dish. A light beige cloth is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large sweet potato (about 12 ounces), diced into 1″ pieces
1 tsp sea or kosher salt

1 lb flat iron steak, diced into 1″ pieces
3 tbsp olive oil, divided

2 cloves garlic, minced
2 bell peppers, seeded and diced into 1″ pieces

4 green onions, thinly sliced
2 tbsp coconut aminos
2 tsp cracked black pepper

2 tbsp fresh chopped cilantro

Instructions

Step 1: Place the diced sweet potatoes in a microwave-safe bowl, sprinkle with 1 teaspoon salt, cover, and microwave on high until just barely tender, about 4–6 minutes. Stir halfway. They should meet a bit of resistance when pierced with a knife.
Step 2: Heat a 12-inch skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer and cook, turning every two minutes, until browned and the center is medium, about 10 minutes. Remove the steak with a slotted spoon and set aside.

Step 3: Add the remaining 1 tablespoon olive oil to the skillet. Add the sweet potatoes and toss to coat in the fat. Cook until browned, 3–4 minutes, stirring occasionally.
Step 4: Make a well in the center of the pan and add the garlic. Sauté, stirring occasionally, until fragrant, about 1 minute.
Step 5: Add the bell peppers and green onions, then toss with the potatoes. Sauté until the peppers are bite-tender, about 3–4 minutes.

Step 6: Return the steak and its juices to the pan along with the coconut aminos. Toss everything together and cook an additional 1–2 minutes until the liquid evaporates.
Step 7: Stir in the pepper and cilantro, remove from heat, portion onto plates, and serve immediately with extra cilantro if desired.

Tips & Variations

For extra color, swap in red and yellow bell peppers.

If you prefer a milder flavor, reduce the coconut aminos to 1 tablespoon.
Cut the sweet potatoes a day ahead and microwave just before cooking to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or warm in a microwave until heated through.