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Pepper steak with beans and sweet potatoes

Pepper steak with beans and sweet potatoes

Preparation time:
25 min
Difficulty level:

Nutritional values:

83 g
55 g
24 g


Olive oilOlive oil 1 Teaspoon
Broccoli (fresh)Broccoli (fresh)¼ (125 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)1 (310 g)
Water, tap waterWater, tap water 125 ml
Salt, table salt, sea saltSalt, table salt, sea salt ⅓ Tablespoon
Pepper (black)Pepper (black) ⅓ Tablespoon
Red wine vinegarRed wine vinegar ½ Teaspoon
Beef, rump steak, steak (lean, organic quality)Beef, rump steak, steak (lean, organic quality) 200 g
Beans, French beans, princess beans (green, frozen)Beans, French beans, princess beans (green, frozen) 100 g
Vegetable brothVegetable broth 1 Teaspoon
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 30 g


Step 1:
Preheat oven to 200 °C. Cut sweet potatoes into wedges and then boil for 10 minutes. Spread about 1 tablespoon of olive oil in a casserole dish or ovenproof pan. Put potato wedges in and bake in the lower third of the oven for half an hour.
Step 2:
Remove the stalk from broccoli florets. Wash broccoli as well as green beans and cook everything together in salted water for 5 minutes.
Step 3:
In another pan heat 1 tablespoon oil. Fry the meat from each side for 2- 3 minutes. Season with pepper and salt and place on a plate.
Step 4:
Add red wine vinegar and the beef broth to the pan and simmer for about 5 minutes. Stir in the yogurt and season with salt and pepper. Serve steak with yogurt sauce, green vegetables and potato wedges.

Macronutrient distribution:

The recipe Pepper steak with beans and sweet potatoes is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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