Beef and Sweet Potato Bowls

Beef and Sweet Potato Bowls

Beef and Sweet Potato Bowls
 
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Recipe type: Main Dishes (Meat and Chicken)
Prep time: 
Cook time: 
Total time: 
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
  • Baking sheet coated with nonstick cooking spray
  • Grill pan or sauté pan
  • ½ cup low-sodium soy sauce
  • ⅓ cup unseasoned rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 tsp sriracha
  • ½ tsp ground ginger
  • 2 cloves garlic, minced
  • 1 lb top sirloin steak
  • Olive oil
  • 1 tsp fish sauce
  • 2 sweet potatoes (about 1-1/2 lbs), peeled and cut into ½-inch cubes
  • 5 oz baby spinach
  • ¾ cup dry quinoa
  • 1-1/3 cup low-sodium vegetable broth
  • 2 limes, quartered
Instructions
  1. In a large bowl, whisk together the sot sauce, rice vinegar, honey, sesame oil, sriracha, garlic, and ginger. Add the steak and turn to coat evenly. Cover and place in the refrigerator to marinate for at least 30 minutes and up to 24 hours.
  2. Preheat the oven to 425-degrees F.
  3. In a medium bowl, whisk together 1 tbsp olive oil and the fish sauce. Add the sweet potatoes and toss to coat. Place the sweet potatoes in a single layer on the prepared baking sheet. Cook until slightly browned, about 15 minutes, flipping once halfway through. Remove the baking sheet from the oven and let cool for at least 10 minutes. Decrease the temperature of the oven to 400-degrees F.
  4. Place the prepared grill pan or sauté pan over medium-high heat. When the oil is shimmering, shake off excess marinade from the steak and discard the marinade. Add the steak to the grill pan or sauté pan and cook until slightly browned, 4 to 5 minutes on each side. Transfer the pan to the oven and cook the steak until it reaches an internal temperature of 145-degrees F. Set the steak on a cutting board to rest for 10 minutes and then cut against the grain into 1-inch slices.
  5. In a medium saucepan, heat 1 tbsp olive oil over medium heat until shimmering. Add the spinach and cook, stirring occasionally, until wilted, 3 minutes. Transfer the spinach from the saucepan onto a clean plate.
  6. In the same medium saucepan, add the quinoa and toast over medium heat, stirring regularly, for about 2 minutes. Add the vegetable broth and bring the mixture to a boil over high heat. Lower the heat to low and simmer, covered, until the liquid is absorbed, 15 minutes. Remove the saucepan from the heat and fluff with a fork.
  7. To assemble the bowls, spoon ½ cup of the quinoa onto the bottom of each bowl. Top with one-fourth of the spinach, about ¾ cup of the sweet potato and about 4 oz of the steak. Serve with lime wedges to be squeezed on before eating.

 

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