Peruvian beef stir-fry

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

20 Minutes

For this week’s 20-minute meal, the Chinese stir-fry goes to Peru in Sunbasket’s fast take on lomo saltado. Meaning “leaping loin,” the name describes how the beef cooks in the wok. In Peru the stir-fry is often served over french fries, but Chef Justine turns up the flavor with paleo-friendly sweet potatoes.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 pound sweet potatoes
1 to 2 shallots
Peeled fresh garlic
5 ounces broccoli
5 ounces tomatoes
Fresh basil
10 ounces top sirloin strips
Stir-fry sauce (coconut aminos - coconut vinegar)
6 chiles de arbol (optional)

Nutrition per serving

Calories 570, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 760mg (33% DV), Total Carb. 49g (18% DV), Fiber 7g (25% DV), Protein 35g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the sweet potatoes

Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch-thick half-moons.

In a wok or pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potatoes and cook, stirring occasionally, until tender and well browned, 7 to 8 minutes. Transfer to a plate; do not clean the pan. While the sweet potatoes cook, prepare the stir-fry.

Prep the stir-fry ingredients

Peel and thinly slice the shallot.
Finely chop enough garlic to measure 1½ teaspoons.
Cut the broccoli into florets.
Core and quarter the tomatoes.
Strip the basil leaves from the stems; coarsely chop the leaves.

Make the stir-fry

Pat the beef dry with a paper towel; season generously with salt and pepper.

In the same pan used for the sweet potatoes, add 1 tablespoon oil, if needed, and warm over medium-high heat. Add the shallots and garlic and cook until fragrant, about 1 minute. Stir in the beef and cook until the strips start to brown, 4 to 5 minutes. Add the broccoli, tomatoes, ½ cup water, stir-fry sauce, and as many chiles as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broccoli is tender, 4 to 5 minutes. Stir in the sweet potatoes and basil. Season to taste with salt and pepper.

Serve

Transfer the beef and vegetables to individual bowls and serve.

Chef's tip

To make the stir-fry in even less time, start cooking the shallots and garlic in a second pan while you prep the remaining stir-fry ingredients and finish cooking the potatoes.

View full recipe details