Vietnamese shaking beef with lime-pepper dipping sauce
Paleo, Gluten Free, Dairy Free, Soy Free
25 – 35 Minutes
This paleo-friendly beef stir-fry takes its name from the traditional cooking method, in which the cook shakes the pan as the beef browns.
- 1 or 2 sweet potatoes (about ¾ pound)
- One 1-inch piece fresh ginger
- 1 red onion
- 3 scallions
- 1 or 2 cloves peeled fresh garlic
- 2 top sirloin steaks (about 6 ounces each)
- 3 ounces watercress
- 1 lime
- Salt and pepper blend (Celtic sea salt - black pepper)
- Paleo stir-fry seasoning base (coconut aminos - fish sauce - coconut vinegar)
- 2 tablespoons mirin (optional)
An essential condiment in Japanese cooking, mirin is a sweetened, low-alcohol sake. Because it is rice based, paleo diners may want to replace it with white wine or water.
Roast the sweet potatoes
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
While the potatoes roast, prepare the stir-fry.
Prep the stir-fry ingredients
- Peel and thinly slice the red onion.
- Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Sear the steaks
- Pat the steaks dry with a paper towel. Cut the steaks into 1-inch pieces; season generously with kosher salt and pepper.
While the steaks cook, prepare the watercress and make the lime-pepper dipping sauce.
Prep the watercress and lime-pepper dipping sauce
- Trim the root ends and any coarse stems from the watercress.
- Juice the lime.
Finish the stir-fry
Add the steaks and any accumulated juices. Stir in the stir-fry seasoning base and the mirin or 2 tablespoons white wine or water and cook, stirring to coat, for 1 minute. Remove from the heat and stir in 1 tablespoon butter, if using. Season to taste with kosher salt and pepper.
Nutrition per serving: Nutrition per serving: Protein: 41g (82% DV), Fiber: 7g (28% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 7g, Saturated Fat: 10g (50% DV), Cholesterol: 130mg (43% DV), Sodium: 1650mg (69% DV), Carbohydrates: 49g (16% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.