AIP Beef and Sweet Potato Skillet

Grass-fed beef sears fast in a hot skillet, then rests on a bed of sweet potato cubes that soak up every drop of pan juice. Kale and carrots round it out so the whole thing eats like a full meal instead of just protein and a side.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced
• 2 tbsp avocado oil, divided
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced into coins
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 3 cups chopped kale, stems removed
• 1 tsp dried thyme
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/2 cup bone broth
• Sea salt to taste

Instructions

1. Heat 1 tbsp avocado oil in a large cast-iron skillet over medium-high heat. Season beef with sea salt and sear 2-3 minutes per side until browned. Remove and set aside.
2. Add remaining oil to the skillet. Add sweet potatoes and carrots, cover, and cook 8-10 minutes, stirring occasionally, until fork-tender.
3. Push vegetables to one side, add onion and garlic, and cook 2 minutes until fragrant.
4. Stir in thyme, turmeric, and ginger, then pour in bone broth and scrape up any browned bits.
5. Return beef to the skillet along with kale. Cook 2-3 minutes more until kale wilts and beef is warmed through.
6. Taste and adjust salt, then serve straight from the skillet.

Nutrition Facts (per serving)

Leftovers reheat well in a skillet the next day, and the flavors only get better overnight. If you're following the protocol closely, our guide to The Autoimmune Protocol Diet is a good place to start, and Beef and Vegetable Skillet with Rosemary makes a solid next skillet to try.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

Related reading

• The Autoimmune Protocol Diet
• Beef and Vegetable Skillet with Rosemary
• Baked Chicken Thighs with Fennel and Olives
• Grilled Lamb Chops with Mint Cauliflower Mash