Microwave the sweet potatoes for 4 to 6 minutes, keeping them covered to enhance texture.

Heat 1 tablespoon of olive oil in a large skillet over high heat. Season the steak cubes with salt, black pepper, smoked paprika, and onion powder and sear for 2 to 4 minutes until browned. Remove the steak and set aside.

Add 1 to 2 more tablespoons of olive oil to the skillet. Toss in the par-cooked sweet potatoes and cook for 6 to 8 minutes until nicely browned. Add the bell peppers and sauté for an additional 3 to 5 minutes.

Toss the minced garlic into the skillet and cook for 30 seconds. Return the seared steak and any juices back to the skillet. Drizzle in soy sauce or coconut aminos if desired and toss for 1 to 2 minutes.

Sprinkle fresh parsley or cilantro before serving hot.