Nutrition in Early Recovery: Recipes for Recovery
Steak Bites, Sweet Potatoes, and Curry Aioli
- 2 lbs sirloin steaks, cut into 2-inch pieces
- 4 tbsp olive oil, divided
- 1 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 5 cloves garlic, minced
- 2 tsp salt cracked pepper
- 3/4 cup good quality mayonnaise
- 1 clove garlic minced
- 1 tsp curry powder
- In a small bowl mix together mayonnaise, garlic and curry powder until smooth and set aside.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Add the sweet potatoes to the pan in single layer.
- Let sit untouched for 3-5 minutes until golden brown.
- Toss in the pan for an additional 10-12 minutes until fork tender. Remove from pan and set aside.
- Season steak pieces generously with salt and pepper. Heat 2 tbsp of olive oil over high heat. Add in steak bites in a single layer, making sure they aren’t touching each other.
- Cook on high untouched until steak bites are well browned, turn sides and repeat.
- Continue cooking until all sides are brown. If working in batches, remove the first batch from the pan and cook the remaining steak.
- Once all the steak is cooked add both sweet potatoes and all steak back into the pan along with the garlic and cook for 1-2 minutes until garlic is fragrant. Serve hot with curry aioli.
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 large or 4 small carrots, finely diced
- 3 ribs celery, finely diced
- 2 lbs lean ground beef 90/10
- 1 (28 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 1/2 cups chicken stock
- 4 cups thinly sliced green cabbage
- Salt and pepper, to taste
- 8-10 parsnips, peeled, cut into 1-inch slices
- Parsley, minced, optional
- Chives, minced, optional
- Heat oven to 375° F.
- Heat the oil in a large sauté pan set over medium-high heat.
- Add the onion, garlic, carrots, celery and beef. Cook until browned, about 8 to 10 minutes.
- Add the tomatoes, tomato paste and 1 cup chicken stock. Stir until tomato paste is blended into the meat mixture.
- Add the cabbage. Simmer until the sauce thickens and cabbage is tender, about 10 minutes.
- Season with salt and pepper.
- Place the mixture into a 5 quart baking dish; set aside.
- Bring a pot of salted water to a boil over high heat and add the parsnips. Cook until tender, about 10-15 minutes; drain.
- Place the parsnips in a food processor. Slowly add the remaining chicken stock while pureeing, until the mixture is smooth. Season with salt and pepper to taste.
- Spread the puréed parsnips over the meat mixture creating small “swoops” as you go.
- Bake until top begins to brown, 30-35 minutes.
- Sprinkle with parsley and chives, if desired.