Ok so- all the ingredients I actually put in this stir fry would make the title way too long, but you get the gist of it. Did I grab your attention?? Ok, here we go-

I originally stumbled upon this recipe when I was searching for something to do with all this sage that grew back in the spring last year that wasn’t something like…pumpkin ravioli and sage butter…because…it was spring. I wanted something FRESH. Yet somehow, ended up with sweet potatoes? I don’t know- this recipe is as random as my palate. Since I played with this and actually got around to taking photos near the end of summer. THEN actually started writing this before Christmas and now its March 11th and what am I doing with my life, dear god, Alexis, get your sh*t together. Let’s just say this recipe is suitable for ALL TIMES OF YEAR. OK?!

Maybe?

Whatever, let’s roll with it…bookmark this for when the farmers market is in full effect or hit up your grocery store (21st century and all, amirite?).

The key to this stirfry is preparation. I have this cheesy little double steamer I got on Amazon when Ro was just starting solids. I liked it because it was set to a timer, so if I got busy with her or forgot about it…it just shut off and not overcook the food.

I love using it in this recipe for the same reason. It has a few moving parts so I love to “set it and forget it”. Of course, you can steam your veggies the good old fashion way on the stove. I just conveniently have this gadget to speed things up and simplify it.

Steaming is actually a great option for veggies over just sauteeing them. Steaming retains the most flavor and nutrients, so I like to steam them instead of over pan frying them.

I’ve actually done this recipe with small sirloin, flank, strip and even ground beef. Whichever you have on hand. I love stir-frys because it’s just a mix bag. I actually don’t usually put bok choy in this but one week, in particular, they had beautiful bok choy at the farmers market so I threw it in the steamer.

What really pulls everything together is the seasoning. Lots of sage and lemon juice (and I love lemon so I zest mine too).

The end result is a hearty combination that still tastes fresh and light. A good spin on your typical brown butter sage recipes! Cheers!

 

Sweet Potato, Sage and Beef Stir Fry

• 12-16oz of sliced beef steak (or ground beef), sliced into thin strips
• 1 medium onion, chopped
• 8oz white mushrooms, sliced
• 3 medium sweet potatoes, peeled and diced
• 1 medium-large head of broccoli, chopped
• 1 clove garlic, minced
• 1 lemon
• 3 tablespoons fresh Sage, chopped
• 2 tablespoons olive oil, divided
• Salt and Pepper, as needed

Steam your potatoes and broccoli until desired tenderness and set aside. In a large pan heat, 1 tablespoon of olive oil over medium-high heat then add your chopped onion, garlic, and beef. Drain any liquids (if you are using ground beef). Add in mushrooms and sauteé until tender. Once beef and mushrooms are cooked stir in your sweet potatoes and broccoli. I try not to be too aggressive with this because I don’t want my sweet potatoes to get too broken down. Top off with the juice of your lemon (and extra zest if you like that extra zing like me!) and the chopped sage. Season with salt and pepper as desired, toss lightly and top with the last tablespoon of olive oil.