Cooking Steps

• Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through.
• Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet and set aside.
• Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat and cook until browned, stirring occasionally, 3-4 minutes.
• Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
• Add the bell pepper and scallions, toss with the potatoes. Sautee until the peppers are bite tender, 3-4 minutes.
• Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1-2 minutes until liquid has evaporated.
• Add the pepper and cilantro, toss, and remove from heat. Portion onto plates and serve immediately.