Herb-Sear Beef with Roasted Sweet Potatoes
Beef strips seared to perfection and served with roasted sweet potatoes, enhanced with rosemary and garlic for a hearty, Whole30-compliant dinner. This American-inspired Whole30 recipe, ready in about 43 minutes, pairs beef sirloin, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, thinly sliced beef sirloin
- 8 oz, peeled and cubed sweet potatoes
- 2 tbsp olive oil
- 4, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 8 oz peeled and cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 12 oz thinly sliced beef and cook for 3-4 minutes, stirring, until browned but still slightly pink inside. Remove beef and set aside.
- Step 3: Add 4 minced garlic cloves and 1 tbsp chopped rosemary to the skillet, sautéing for 30 seconds until aromatic. Return beef to skillet, toss to coat, and cook for 1 minute more. Serve over roasted sweet potatoes.
