EXPLORE:

20 Minute Meal

Peruvian beef stir-fry

paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 570 Calories/Serving

20 Minutes

For this week’s 20-minute meal, the Chinese stir-fry goes to Peru in Sun Basket’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.

Get Recipes Delivered

Ingredients

  • 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)

Instructions

1

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.

2

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.

3

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.

4

Serve

Transfer the beef and vegetables to individual bowls and serve.

5

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.

Nutrition per serving: Calories: 570, Protein: 35 g, Total Fat: 26 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 75 mg, Carbohydrates: 49 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 760 mg

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy-Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy-Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy-Free