Ingredients

• 1 TBSP vegetable oil
• 1-2lb. London Broil
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/8 c. vegetable oil
• 1/2 c. chopped onion
• 2 garlic cloves-smashed & diced
• 3 c. sweet potatoes–peeled, diced
• 1 c. white potatoes–peeled, diced (slightly larger than sweet potato dices)
• 1 c. water
• 1 TBSP cornstarch

Instructions

1. In a large, preferably cast iron, skillet, heat vegetable oil. Sprinkle both sides of London Broil with salt, pepper, and garlic powder.  In hot skillet, sear steak on both sides.  Reduce heat to medium-low and continue cooking until medium doneness–approximately 7-10 minutes.  Turn off burner and allow steak to rest.
2. In a large, deep, non-stick or stainless skillet, heat 1/8 c. vegetable oil.  Add sweet potatoes and toss to coat with oil.  Cook for 2 minutes.  Add onion, garlic, and white potatoes.  Again, toss to coat.  Reduce heat to medium and continue sauteing until almost done.  Meanwhile, on a chop steak into small, thin pieces.  Add steak to potatoes and stir to combine.  Continue cooking over medium-low heat.
3. Heat steak skillet and add 3/4 c. water.  Bring to a boil.  In a small bowl or cup combine cornstarch and remaining water.  Pour cornstarch mixture into steak pan to thicken the sauce.  
4. Pour sauce over steak & potatoes.  Stir to combine.
5. Serves 4.