Looking for an easy meal that produces little washing up but lots of flavour? This traybake combines tender beef strips with roasted sweet potato, bell pepper and red onion. The Beef BBQ Chief provides a deep, smoky flavour with notes of smoked paprika, coffee and spices, bringing everything together perfectly on one baking tray.

Ingredients (4 people)

• 400 g steak or round steak, sliced into strips
• 2 medium sweet potatoes (approx. 600 g), diced
• 2 red bell peppers, in large pieces
• 2 red onions, cut into wedges
• 2 tbsp olive oil
• 2½ tsp Natural Spices Beef BBQ Chief
• 1 tbsp fresh parsley, finely chopped
• Optional: wedges of lime or lemon to serve

Oven method

1. Preheat the oven to 200 °C.
2. Toss the sweet potato, bell pepper and red onion on a baking tray with 1½ tbsp olive oil and 1½ tsp Beef BBQ Chief.
3. Roast the vegetables for 25 minutes in the oven, stirring once halfway through.
4. Meanwhile, mix the beef strips with the remaining olive oil and 1 tsp Beef BBQ Chief.
5. Remove the tray from the oven, spread the beef strips over the vegetables and toss briefly.
6. Return the tray to the oven for another 6 to 8 minutes, depending on how well done you like your meat.
7. Sprinkle with fresh parsley just before serving and serve optionally with a wedge of lime or lemon.

Air fryer method

1. Toss the sweet potato, bell pepper and red onion with 1½ tbsp olive oil and 1½ tsp Beef BBQ Chief.
2. Cook the vegetables for 12 minutes at 190 °C in the air fryer. Shake the basket well halfway through.
3. Meanwhile, mix the beef strips with the remaining olive oil and 1 tsp Beef BBQ Chief.
4. Add the meat to the vegetables and cook for another 4 to 6 minutes at 190 °C, depending on the thickness of the strips and how pink (medium-rare) you want the meat.
5. Sprinkle with fresh parsley just before serving.

Tips

• Do not overfill the air fryer. For a nicely roasted result you can prepare this recipe in two batches.
• Do not cut the sweet potato too large; cubes of about 2 cm cook evenly.
• Optionally add a handful of cherry tomatoes in the last 3 minutes for extra freshness.

For the best texture we recommend cooking the vegetables first and adding the meat later. This gives you caramelized vegetables and tender, juicy beef strips instead of dry meat.

Variation tips

• Add courgette or mushrooms for extra vegetables.
• Serve with a fresh yogurt dip or a green salad.
• Prefer something spicier? Add a pinch of chili flakes before putting the tray in the oven.

Frequently asked questions

1. Can I prepare this recipe in advance?

Yes. Chop the vegetables in advance and marinate the meat. Store everything separately in the fridge and cook just before eating.

2. Which steak works best?

Round steak, bavette or ribeye are all suitable. Cut the meat against the grain for extra tenderness.

3. Can I use regular potatoes?

Yes, waxy potatoes or small potatoes also work well, although sweet potato gives a nice contrast to the smoky spices.

4. Can I make this dish on the barbecue?

Absolutely. Use a barbecue-safe dish or plancha and cook the vegetables first. Add the meat only at the end to prevent overcooking.

5. What goes well with this?

A fresh cucumber salad, garlic sauce or a grilled corn on the cob complete this meal.