Beef gets a bad reputation for being super-high in fat. Thanks to increased trimming practices, the amount of external fat in retail cuts has decreased by 80% over the past 20 years. Lean cuts of beef like sirloin contain less than 10% fat by weight.
Recipe and photo by Kristi Rimkus of Mother Rimmy’s.
Makes 6 servings
- 6 cups sweet potatoes, peeled and cubed into smaller pieces
- 1 lb top sirloin steaks, thinly cut
- 2 Tbsp canola oil
- 3 Tbsp lime juice
- 1 tsp brown sugar
- 3 Tbsp low sodium soy sauce
- 1 ½ tsp chili garlic sauce
- 1 cup white onion, thinly sliced
- 1 cup fresh basil, thinly sliced
- 3 cups cabbage, very thinly sliced
- 6 medium whole grain tortillas
How to make it
Place potatoes in a vegetable steamer and steam until just tender—approximately 15-20 minutes.
While sweet potatoes steam, grill beef for 2-3 minutes per side. The beef should be slightly pink in the center. Remove from heat and allow to sit for a few minutes, then slice into strips.
Combine oil, lime juice, brown sugar, soy sauce, and chili garlic sauce in a jar, and shake until combined.
Combine onion and cabbage in a bowl, and toss with ½ the dressing.
Arrange beef and sweet potatoes on a platter, with the cabbage salad. Drizzle remaining dressing over the beef and sweet potatoes.
Warm tortillas in the microwave, and serve with cabbage salad, sweet potatoes, and beef.