Garlic Butter Steak Bites with Mushrooms & Sweet Potatoes

• 2 lbs. beef steak of choice, cubed (I used strip steak)
• 10 garlic cloves, minced
• 3/4 C grass-fed butter or ghee (use ghee if doing Whole30)
• 1 T fresh thyme
• 1 T lemon juice
• 2-8oz packages sliced mushrooms
• 1 large Japanese sweet potato, cut in a 1-inch dice
• 2 tsp sea salt
• 1/4 tsp cracked black pepper

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1. In a large skillet on medium-low heat, add 1/4 cup butter or ghee. Once the butter has melted and the pan is hot, add the diced sweet potatoes and 1/2 teaspoon sea salt. Continue cooking, stirring occasionally, until the potatoes are cooked through and golden brown. This takes about 13-15 minutes. Remove the potatoes from the pan and set aside. Try to leave as much of the remaining fat in the pan as possible.
2. Add the mushrooms, 1/2 teaspoon sea salt, 5 minced garlic cloves, and 1/4 cup of butter or ghee to the pan. Continue cooking until the mushrooms are fully cooked, about 5-7 minutes. Make sure to stir them occasionally so they cook evenly. Once cooked through, remove the mushrooms from the pan and set them aside.
3. Add 1/4 cup butter or ghee, 5 minced garlic cloves, thyme, 1 teaspoon sea salt, and pepper to the pan. When the pan is hot, add the cubed steak to the pan and cook for about 5 minutes or until the steak is done.
4. Add the sweet potatoes and mushrooms back into the pan. Stir everything together and drizzle with the lemon juice. Continue stirring and cooking for an additional 2-3 minutes. Once everything is warm, serve and enjoy.