This One Pan Steak & Veggies meal is easy, tasty, and full of healthy ingredients. It's loaded with steak, bell peppers, sweet potatoes, and the perfect blend of seasonings. And to make this meal even more appealing, it is a one pan meal!
This recipe makes 6 large servings. It is the perfect meal because you are getting your protein, carbs, and veggies all in one! There are a whopping 44 grams of protein per serving too! This dish reheats great as well. If you like this recipe, be sure to check out my Healthy Low Carb Ground Turkey & Veggie Skillet as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
Steak - I used 2.5 pounds of flank steak, but use whatever kind you prefer!
Olive Oil - 2 tablespoons of extra virgin olive oil.
Sweet Potatoes- 2 large sweet potatoes, cut into one-inch cubes.
Bell Peppers- 2 bell peppers, color of choice. I prefer to use red.
Green Onions - 1 bunch of green onions, chopped (whites only)
Cilantro - 3 tablespoons of chopped cilantro, plus more for topping.
Garlic- 2 teaspoons of minced garlic, or to taste,
Coconut Aminos - 4 tablespoons of coconut aminos. You can also use soy sauce.
Place the diced sweet potatoes into a large microwave safe bowl. Season with about 1/2 teaspoon of sea salt.
Cover with a microwave-safe plate and microwave on high for 6 minutes. Be sure to stir the potatoes halfway through.
Note: The potatoes are ready when you can stab the potatoes with a fork and they are only slightly soft. They will cook more later don’t worry!
For The Steak
Heat a extra large, deep skillet or wok over medium high heat with 2 tablespoons of olive oil.
Add the steak and cook, turning every two minutes, until the pieces are browned and the center is cooked to a medium, about 5 minutes. Season steak with garlic powder, onion powder, salt, and pepper to taste.
Remove the steak using a slotted spoon and set aside. Leave the leftover oil and steak juices in the pan.
For The Veggies
Add the sweet potatoes to your skillet/wok and cook for about 4 minutes, or until tender.
Add the minced garlic and cook for an additional minute, or until fragrant.
Add the bell peppers and scallions. Sauté, stirring occasionally, for about 3-4 minutes.
Now Combine
Add the steak back to the pan as well as the coconut aminos. Stir thoroughly. Top with additional pepper and cilantro.
Serve immediately and enjoy! Top with additional coconut aminos, if desired.
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Prep Time: 10 minsCook Time: 20 minsTotal Time: 30 mins
Servings6
Calories332 kcal
Description
This One Pan Steak & Veggies meal is easy, tasty, and full of healthy ingredients. It's loaded with steak, bell peppers, sweet potatoes, and the perfect blend of seasonings. And to make this meal even more appealing, it is a one pan meal!
Ingredients
2.5lb flank steak
2tbsp olive oil (extra virgin)
2 sweet potatoes (large, diced)
2 red bell peppers (large, diced)
1Bunch green onions (chopped (whites only))
3tbsp cilantro (chopped, plus more to taste)
2tsp garlic (minced)
4tbsp coconut aminos
1/2tsp sea salt (or to taste)
1tsp black pepper (or to taste)
1tsp garlic powder (or to taste)
1tsp onion powder (or to taste)
Instructions
For the Sweet Potatoes
Place the diced sweet potatoes into a large microwave safe bowl. Season with about 1/2 teaspoon of sea salt.
Cover with a microwave-safe plate and microwave on high for 6 minutes. Be sure to stir the potatoes halfway through. Note: The potatoes are ready when you can stab the potatoes with a fork and they are only slightly soft. They will cook more later don’t worry!
For the Steak
Heat a extra large, deep skillet or wok over medium high heat with 2 tablespoons of olive oil.
Add the steak and cook, turning every two minutes, until the pieces are browned and the center is cooked to a medium, about 5 minutes. Season steak with garlic powder, onion powder, salt, and pepper to taste.
Remove the steak using a slotted spoon and set aside. Leave the leftover oil and steak juices in the pan.
For the Veggies
Add the sweet potatoes to your skillet/wok and cook for about 4 minutes, or until tender.
Add the minced garlic and cook for an additional minute, or until fragrant.
Add the bell peppers and scallions. Sauté, stirring occasionally, for about 3-4 minutes.
Combine
Add the steak back to the pan as well as the coconut aminos. Stir thoroughly. Top with additional pepper and cilantro.
Serve immediately and enjoy! Top with additional coconut aminos, if desired.
Nutrition Facts
Servings 6
Amount Per Serving
Calories332kcal
% Daily Value *
Total Fat10g16%
Saturated Fat4.1g21%
Cholesterol115mg39%
Sodium270mg12%
Total Carbohydrate13g5%
Dietary Fiber3g12%
Sugars4g
Protein44g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
