Beef and Sweet Potatoes Teriyaki
Apr. 7th, 2024 03:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
senmut in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchen2 beef boneless ribs
Cubed Sweet potato
1/2 a large onion
Teriyaki sauce
Cut the beef into 1/4 inch by 2 inch strips (roughly, you want thin, small bites but not so thin as to dry out fast). Chop onion to you-friendly pieces. Mix in glass bowl, coat well with teriyaki sauce, let marinate for 1/2 an hour.
Turn oven to 350 F.
Layer enough sweet potato cubes to cover the bottom of a 13x9 pyrex casserole dish. Pour mixture of beef and onion over and try to cover the potatoes evenly. (Sweet potato Puffs -- the tater tot kind -- would work if you can't get pre-cubed).
Cook covered by foil for around an hour, checking the sweet potato for softness to tell if done.
Serve.
Cubed Sweet potato
1/2 a large onion
Teriyaki sauce
Cut the beef into 1/4 inch by 2 inch strips (roughly, you want thin, small bites but not so thin as to dry out fast). Chop onion to you-friendly pieces. Mix in glass bowl, coat well with teriyaki sauce, let marinate for 1/2 an hour.
Turn oven to 350 F.
Layer enough sweet potato cubes to cover the bottom of a 13x9 pyrex casserole dish. Pour mixture of beef and onion over and try to cover the potatoes evenly. (Sweet potato Puffs -- the tater tot kind -- would work if you can't get pre-cubed).
Cook covered by foil for around an hour, checking the sweet potato for softness to tell if done.
Serve.