Ingredients with Measurements:
- 1 lb. sirloin steak, sliced into strips
- 4 eggs
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Medium saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a medium saucepan, bring water to a boil and add the diced sweet potato. Cook for 8-10 minutes or until tender. Drain and set aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced steak and cook for 5-7 minutes or until browned. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion, red bell pepper, and minced garlic until tender, about 5 minutes.
5. Add the cooked sweet potato and cooked steak to the skillet and stir to combine. Season with salt and pepper to taste.
6. In a separate skillet, cook the eggs to your desired doneness.
7. Divide the steak and sweet potato mixture into four bowls. Top each bowl with a cooked egg and sliced avocado.
8. Garnish with fresh cilantro and serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 430
Fat: 27g
Carbohydrates: 19g
Protein: 30g
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or skirt steak.
- Sweet potato can be substituted with regular potato or butternut squash.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Avocado can be substituted with guacamole or sliced tomato.
Variations:
- Add a tablespoon of hot sauce or salsa for extra flavor.
- Top with shredded cheese or sour cream for a creamy twist.
- Add black beans or corn for a Tex-Mex twist.
Tips and tricks:
- Slice the steak against the grain for a more tender texture.
- Cook the eggs to your desired doneness, whether it be sunny-side up or scrambled.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the steak and egg breakfast bowl in a colorful bowl or plate for an eye-catching presentation.
Garnishes:
Garnish with fresh cilantro and lime wedges for a pop of color and flavor.
Pairings:
Pair with a cup of coffee or a glass of orange juice for a complete breakfast.
Suggested side dishes:
Serve with a side of toast or a small fruit salad for a well-rounded meal.
Troubleshooting advice:
If the steak is tough, try marinating it for a few hours before cooking.
Food safety advice:
Make sure to cook the steak and eggs to their recommended internal temperatures to prevent foodborne illness.
Food history:
The combination of steak and eggs for breakfast has been a popular dish in diners and restaurants for decades.
Flavor profiles:
This dish is savory and hearty, with a slight sweetness from the sweet potato and a tangy kick from the lime.
Serving suggestions:
Serve the steak and egg breakfast bowl for a weekend brunch or a quick weekday breakfast.
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