Beef steaks with roasted sweet potato

20 Min
very easy
4 People
Rating starstarstarstarstar
Juicy steaks served with roasted sweet potatoes, Thai salad and sweet chilli dressing. Topped with peanuts for extra crunch.

No beef option - beef rump steaks are replaced with chicken schnitzels.
1. Set oven to 250ºC.
Halve or wedge sweet potatoes (see notes). Toss with oil on a lined oven tray, place cut side down and season with salt. Roast for 15-20 minutes.

2. Rub beef steaks with crushed garlic, oil, salt and pepper. Cook in a heated pan for 3 minutes on each side or until cooked to your liking. Set aside to rest.

3. In the meantime, combine lime juice with 1/4 cup sweet chilli sauce and 1 tbsp oil (see notes).

4. Peel cucumber into ribbons, slice capsicum and chop coriander. Toss together with bean shoots and half of the dressing (alternatively leave on the side). Top with peanuts and take to the table.

5. Serve beef steaks (halve if desired) with roasted sweet potatoes and salad. Drizzle with remaining dressing to taste.

The smaller you cut the sweet potatoes, the quicker they will cook!

Add lime zest as well as juice to dressing for a more distinct lime flavour. We used sesame oil for this dish but any oil of choice works fine!

No beef option - beef rump steaks are replaced with chicken schnitzels.
Small Sweet potatoes 4
Beef rump steaks 600g
Garlic 1 clove
lime 1
Continental cucumber 1
Red capsicum 1/2
coriander 1/2 packet
Bean shoots 1 bag (250g)
Peanuts 60g

From your pantry:
oil (for cooking), salt, pepper, sweet chilli sauce