Vietnamese shaking beef with lime-pepper dipping sauce

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 750 Calories/Serving

25 - 35 Minutes

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.

Ingredients

  • 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)

Instructions

1

Roast the sweet potatoes

Heat the oven to 400°F.
  • 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.
On a sheet pan, toss the sweet potatoes with 1 tablespoon oil; season with salt. Spread in an even layer; roast until browned and tender, 15 to 20 minutes. Remove from the oven; toss with the ginger.
While the potatoes roast, prepare the stir-fry.

2

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.

3

Sear the steaks

  • Pat the steaks dry with a paper towel. Cut the steaks into 1-inch pieces; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak; cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pan.
While the steaks cook, prepare the watercress and make the lime-pepper dipping sauce.

4

Prep the watercress and lime-pepper dipping sauce

  • Trim the root ends and any coarse stems from the watercress.
  • Juice the lime.
In a small bowl, stir together 2 tablespoons lime juice and half the salt and pepper blend; add more of the blend to taste.

5

Finish the stir-fry

In the same pan used for the steak, if dry, add 1 tablespoon oil; warm over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the scallions and garlic; cook until the scallions soften, 1 to 2 minutes.
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.

6

Serve

Transfer the watercress to individual plates and top with the stir-fry. Serve with the sweet potatoes and lime-pepper dipping sauce.

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.

Nutrition per serving: Calories: 750, Protein: 41 g, Total Fat: 43 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 7 g, Saturated Fat: 10 g, Cholesterol: 130 mg, Carbohydrates: 49 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1750 mg
Contains: fish

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