In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vietnamese shaking beef
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus
2 Servings, 750 Calories/Serving
This steak stir-fry takes its name from the traditional cooking method, in which the cook shakes the pan as the beef browns. We’ve included Chef Justine’s favorite salt and pepper for the dipping sauce because they’re so important to the final taste. For a strictly paleo version, omit the mirin and use white wine or water instead.
In your bag
- 1 or 2 sweet potatoes
- Fresh ginger
- 1 red onion
- 3 scallions
- Peeled fresh garlic
- Two 6-ounce top sirloin steaks
- 3 ounces watercress
- 1 lime
- Salt and pepper blend (Celtic sea salt - black pepper)
- Paleo stir-fry seasoning base (coconut aminos - fish sauce - coconut vinegar)
- 2 tablespoons mirin (optional)
Calories 750, Total Fat 43g (55% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 1750mg (76% DV), Total Carb. 49g (18% DV), Fiber 7g (25% DV), Protein 41g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Roast the sweet potatoes
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
While the potatoes roast, prepare the stir-fry.
Prep the stir-fry ingredients
- Peel and thinly slice the red onion.
- Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Sear the steaks
- Pat the steaks dry with a paper towel. Cut the steaks into 1-inch pieces; season generously with salt and pepper.
While the steaks cook, prepare the watercress and make the lime-pepper dipping sauce.
Prep the watercress and lime-pepper dipping sauce
- Trim the root ends and any coarse stems from the watercress.
- Juice the lime.
Finish the stir-fry
Add the steak and any accumulated juices. Stir in the stir-fry seasoning base and the mirin or 2 tablespoons white wine or water; cook, stirring to coat, for 1 minute. Remove from the heat; stir in 1 tablespoon butter, if using.
Ingredient IQ An essential condiment in Japanese cooking, mirin is a sweetened, low-alcohol sake. Because it is rice-based, some followers of the paleo diet avoid it. It can be replaced with white wine or water.