One-pan beef and maple sweet potato


This easy one-pan hash takes less than half an hour to get on the table, it’s nutritious and it’s gluten free!

10 Ingredients

  • 60ml (1/4 cup) olive oil

  • 500g beef rump steak, excess fat trimmed

  • 1 brown onion, finely chopped

  • 500g packet frozen cubed sweet potato

  • 1 tbs ground coriander

  • 400g can black beans, rinsed, drained

  • 60ml (1/4 cup) maple syrup

  • 2 long fresh green chillies, thinly sliced

  • 1/2 bunch fresh coriander, leaves picked

  • Lime wedges, to serve

3 Method Steps

  • Step 1

    Heat half the oil

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    (60ml (1/4 cup) olive oil) in a large frying pan over high heat. Season the steak (500g beef rump steak, excess fat trimmed). Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer the steak to a plate and set aside to rest.

  • Step 2

    Heat the remaining oil in the pan over high heat. Add the onion (1 brown onion, finely chopped), sweet potato (500g packet frozen cubed sweet potato) and ground coriander (1 tbs ground coriander). Cook, stirring occasionally, for 8 minutes or until the sweet potato is softened. Add the beans (400g can black beans, rinsed, drained), maple syrup (60ml (1/4 cup) maple syrup) and half the chilli (2 long fresh green chillies, thinly sliced). Season. Cook, stirring occasionally, for 5 minutes or until heated through.

  • Step 3

    Thinly slice the beef. Place the beef on top of the sweet potato mixture. Top with coriander leaves (1/2 bunch fresh coriander, leaves picked) and remaining chilli. Serve with lime wedges (Lime wedges, to serve).

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Recipe Notes

Turn any leftover sweet potato hash into breakfast. Warm up the hash and top with fried eggs. Serve with smashed avocado on toast for a cafe-style spread.

Nutritional Information

Per serving

  • 498

  • 2083 kj

  • 21.3g

  • 4.7g

  • 10.6g

  • 31g

  • 43g

All quantities above are averages

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