A tasty one-pan wonder! Steak, shredded Brussels, roasted potatoes and squash gets a toss in the pan for a quick crunchy exterior. And of course, it wouldn't be complete without a drizzle of smoky ketchup!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Plum Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Before starting, preheat the oven to 450°F. Wash and dry all produce.Peel, then cut sweet potato into 1/2-inch pieces. Cut yellow potatoes into 1/2-inch pieces. Toss both potatoes and 2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 18-20 min.
While potatoes roast, thinly slice the sage. Peel, then mince the shallot. Thinly slice the Brussels sprouts. Pat beef dry with paper towels, then cut any large pieces in half.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Brussels, shallots and 1 tsp sugar (dbl for 4ppl). Cook, stirring often, until slightly softened, 2-3 min. Season with salt. Cook, stirring occasionally, until Brussels are golden-brown, 4-5 min. Remove pan from heat. Transfer Brussels to medium bowl. Set aside.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with half the paprika-garlic blend. Cook, stirring occasionally, until cooked through 3-5 min.** (TIP: Don't overcrowd pan; cook the beef in two batches for 4 ppl.)
Add 2 tbsp butter (dbl for 4ppl) to the pan with the beef, then roasted potatoes, Brussels mixture and sage. Toss together until combined, 1-2 min.
Stir together the ketchup, plum sauce and remaining paprika-garlic blend in a small bowl. Divide the steak hash between plates. Drizzle over the smoky ketchup.