In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Stir-fried beef with tomato, basil, and sweet potatoes
Gluten-Free Friendly, Dairy-Free, Paleo
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.
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.
- 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)
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
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.
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.
Serve
Transfer the stir-fried beef and vegetables to individual bowls and serve.