Beef Tapa with Sweet Potato Hash

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 1/4 cup Coconut aminos
• 2 tbsp Brown sugar
• 3 cloves Garlic, minced
• 1 tsp Black pepper
• 2 medium Sweet potatoes, diced
• 1/2 medium Onion, diced
• 2 tbsp Olive oil

Instructions

1. 1In a medium bowl, combine the 1/4 cup coconut aminos, 2 tablespoons brown sugar, 3 cloves minced garlic, and 1 teaspoon black pepper. Stir well to dissolve the brown sugar.
2. 2Add the 1 lb thinly sliced beef sirloin to the bowl with the marinade. Toss gently to coat all the beef slices. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. 3Place a 12-inch skillet over medium heat. Add the 2 tablespoons olive oil and let it heat up for about 1 minute until it shimmers.
4. 4Add the 2 medium diced sweet potatoes and the 1/2 diced onion to the hot skillet. Cook, stirring occasionally, for 10-15 minutes, or until the sweet potatoes are tender when pierced with a fork and have some browned edges.
5. 5Using a slotted spoon, remove the cooked sweet potato hash from the skillet and place it in a separate bowl. Set aside.
6. 6Return the same 12-inch skillet to medium-high heat. Carefully add the marinated beef slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-4 minutes per side, until the beef is cooked through and has slightly crispy edges. The internal temperature should reach 145°F (63°C).
7. 7Divide the cooked sweet potato hash among four plates. Top each serving of hash with the pan-fried beef tapa. Serve immediately.

Substitutions

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