• Heat oven to 400 degrees F. Coat rimmed baking sheet with nonstick cooking spray. Place sweet potatoes on baking sheet and toss with 1 tablespoon of the canola oil and season with salt, paprika and pepper. Bake at 400 degrees F for 20 to 25 minutes until tender, turning once.

  • Meanwhile, heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add flank steak and stir-fry for 4 minutes; remove to a plate. Add onion, peppers, garlic and cumin; stir-fry for 6 minutes. Stir in soy sauce, vinegar and tomatoes; bring to a simmer.

  • Stir beef with any accumulated juices, sweet potatoes and cilantro into the skillet. Heat gently and serve over cooked brown rice.

Nutrition Facts

497 calories; 18 g total fat; 62 mg cholesterol; 704 mg sodium. 47 g carbohydrates; 38 g protein;