In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vietnamese shaken beef and watercress with lime dipping sauce

Gluten-Free Friendly, Dairy-Free

2 Servings, 650 Calories/Serving

10 Minutes

Inspired by one of San Francisco’s most iconic restaurants, the Slanted Door, this simple yet legendary beef and scallion stir-fry is served alongside peppery watercress and a tart dipping sauce of lime juice, sea salt and black pepper.

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 small red spring onion
6 scallions
2 cloves garlic
1 bunch living watercress
8 ounces marinated sirloin
stir fry sauce
3 tablespoons tamari
1 teaspoon fish sauce
2 limes
sea salt and black pepper mix

Nutrition per serving

Instructions

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

Wash produce before use

Prep ingredients

*Peel and thinly slice onion.
*Rinse and cut root off scallions. Slice into 1-inch pieces.
*Peel and mince garlic.
*Trim off root end of watercress and rinse leaves.

Sear meat

Heat 1 tablespoon oil in skillet on high until shimmering. Sear meat on both sides until golden brown and slightly pink in the middle, 2 to 4 minutes each side. Remove meat from skillet.

Make stir fry

If skillet looks dry, add a drizzle of oil and heat until shimmering. Add onions and a pinch of salt and cook until soft and translucent, 2 to 4 minutes. Stir in garlic and scallions and cook until scallions soften, 1 to 2 minutes. Add beef back to pan and drizzle in stir fry sauce. Stir to coat beef and cook for 1 minute. Remove from heat, stir in 1 tablespoon butter and set aside.

Make dipping sauce

Squeeze 2 tablespoons of lime juice into sea salt and black pepper mix and stir to make a paste.

Plate, serve

Divide watercress evenly between two plates. Top with beef and scallions and serve dipping sauce on side.

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