Vietnamese shaking beef with lime-pepper dipping sauce
Paleo, Gluten-Free, Soy-Free, Dairy-Free
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, Protein: 41 g, Fiber: 7 g, Total Fat: 43 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 7 g, Saturated Fat: 10 g, Cholesterol: 130 mg, Sodium: 1750 mg, Carbohydrates: 49 g, Added Sugar: 0 g.