In a zip-top bag, add the beef, 1 tablespoon cumin, Sriracha sauce, olive oil and salt to taste. Transfer the bag to the refrigerator and marinate beef for at least 30 minutes.
In a large heavy frying pan, heat one heaping tablespoon of red palm oil (or coconut oil) over high heat. Add the beef and sear without stirring for 1 minute. Stir-fry the beef until the meat is just barely cooked through but still a teeny bit pink on the inside, about 2 minutes. Transfer to a plate.
Return the pan to high heat and heat the remaining heaping tablespoon of red palm oil (or coconut oil). Add the sweet potatoes, season with the remaining tablespoon of cumin and salt and sear without stirring for 1 minute. Stir-fry the sweet potatoes until they just begin to soften, about 3 minutes. Add the garlic, onions and poblano peppers and stir-fry for 1 minute. Add the lime juice and honey and stir fry until the liquid evaporates and the sweet potatoes are tender, about 3 or 4 minutes.
Return the beef to the pan and stir fry until heated through, about 1 minute. Turn the heat off, sprinkle on the cilantro and serve at once.
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