Stir-fried beef with tomato, basil, and sweet potatoes

Paleo, Gluten Free, Dairy Free

2 Servings, 700 Calories/Serving

35 Minutes

The Chinese stir-fry goes to Peru in this version of Lomo Saltado. Traditional versions of this dish are topped with french fries. Chef Justine makes this Paleo-friendly with the addition of sweet potatoes, instead.

Ingredients

  • Stir-fry cut beef
  • 1 pound sweet potatoes
  • 1-2 shallots
  • 2 garlic cloves
  • Broccoli
  • Tomatoes
  • Fresh basil
  • Stir-fry sauce (tamari - mirin)
  • 6 chiles de arbol (optional)

Instructions

1

Season the beef; cook the sweet potatoes

  • Season the beef with salt and pepper.
  • Cut the sweet potatoes into ¼-inch-thick half-moon slices.
In a wok or 12-inch frying pan over medium high heat, warm 2 tablespoons until hot but not smoking. Add the sweet potato slices and cook until tender and well browned, about 8 minutes. Transfer to a plate when done. Do not clean the pan.
While the sweet potatoes cook, prepare the vegetables.

2

Prep the vegetables

  • Peel and slice the shallots.
  • Mince the garlic.
  • Cut the broccoli into florets.
  • Core and quarter the tomatoes.
  • Chop the basil.

3

Stir fry the beef and vegetables

In the same pan used to cook the sweet potatoes, add 1 tablespoon oil, if the pan seems dry. Warm the pan over medium-high heat, add the shallots and garlic and cook until fragrant, about 2 minutes. Add the beef and cook until it starts to brown, about 5 minutes. Add the broccoli, tomatoes, ½ cup water, the stir-fry sauce, and chiles, if using. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broccoli is tender, about 5 minutes. Stir in the sweet potatoes and basil and cook just until the sweet potatoes are warmed through, about 3 minutes.

4

Serve

Transfer the stir-fried beef and vegetables to individual bowls and serve.

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