Peruvian beef stir-fry
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
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)
Cook the sweet potatoes
- Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch-thick half-moons.
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.
Calories: 570, Protein: 35 g, Fiber: 7 g, Total Fat: 26 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 75 mg, Sodium: 760 mg, Carbohydrates: 49 g, Added Sugar: 0 g.