A tropical twist on a balanced, flavor-packed plate!
Ingredients:250g beef steak, sliced into strips
1 tbsp olive oil
Salt & black pepper to taste
1/2 tsp garlic powder
1 medium sweet potato, peeled & chopped
6–8 garlic cloves, peeled
1/2 cup pineapple chunks (fresh or canned)
1 bunch asparagus, trimmed
Optional: soy sauce or teriyaki glaze for added flavor
Directions:
Cook the Sweet Potatoes & Garlic:Boil or steam chopped sweet potatoes with garlic cloves until just tender (~10 minutes), then set aside.
Sear the Steak Strips:Heat olive oil in a skillet over medium-high heat. Season steak with salt, pepper, and garlic powder. Sear strips for 2–3 minutes per side until browned and cooked to desired doneness. Set aside to rest.
Sauté or Grill the Veggies:In the same pan, lightly sauté asparagus for 3–5 minutes until crisp-tender. Add the cooked garlic and sweet potatoes, toss gently to warm through and add light browning.
Caramelize the Pineapple:Add pineapple chunks to the pan and cook for 1–2 minutes until slightly caramelized and golden on the edges.
Assemble & Serve:Plate steak strips alongside sweet potatoes, asparagus, garlic cloves, and grilled pineapple. Optionally drizzle with soy sauce or a teriyaki glaze.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Calories: ~480 per serving | Protein: ~35g per