Vietnamese shaking beef with muoi tieu chanh sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Vietnamese shaking beef with muoi tieu chanh sauce

Gluten-Free, Paleo, Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

25 – 40 Minutes

This paleo beef stir-fry takes its name from the traditional cooking method, in which the cook shakes the pan as the beef browns.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 organic sweet potato
  • 1-inch piece organic fresh ginger
  • 1 organic red onion
  • 3 organic scallions
  • 1 or 2 cloves organic peeled fresh garlic
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic lime
  • 3½ ounces organic watercress
  • Sun Basket salt and pepper blend (Celtic sea salt - black pepper)
  • Sun Basket coconut umami blend (coconut aminos - coconut vinegar - fish sauce - sesame oil)

Chef's Tip

If you have the Japanese ingredient mirin in your home pantry, swap it in for the white wine or water in Step 5. We love the flavor this rice cooking wine imparts. Mirin is traditionally used in marinades, glazes, and sauces, and when cooked, the alcohol content evaporates, leaving only its signature sweet taste, which pairs perfectly with this dish.

Nutrition per serving

Calories: 540, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 110mg (37% DV), Sodium: 1840mg (77% DV), Carbohydrates: 33g (11% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the sweet potato

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
On a sheet pan, drizzle the sweet potato with 2 to 3 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Remove from the oven and toss with the ginger.
While the sweet potato roasts, prepare the stir-fry.


Prep the stir-fry ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Trim the root ends from the scallions; cut the scallions crosswise into 1-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].


Prep and brown the steak

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


Prep the watercress; make the muoi tieu chanh sauce

  • Juice the lime.
  • Trim the root ends and any coarse stems from the watercress. Set aside for serving.
In a small bowl, stir together 2 tablespoons [¼ cup] lime juice and half the salt and pepper blend; add more blend to taste.


Finish the stir-fry

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the scallions and garlic and cook until the scallions soften, 1 to 2 minutes.
Return the steak and any accumulated juices to the pan and cook, stirring occasionally, until almost cooked through, 1 to 2 minutes. Add the coconut umami blend and 2 tablespoons [¼ cup] white wine (from your pantry) or water and cook, stirring to coat, for about 1 minute. Remove from the heat and stir in 1 tablespoon [2 TBL] butter, if using. Season to taste with salt and pepper.


Transfer the watercress to individual bowls and top with the stir-fry. Serve with the sweet potato and muoi tieu chanh sauce.

Kids Can!

  • Scrub the sweet potato.
  • Season the sweet potato and toss with oil.
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Stir the muoi tieu chanh sauce.

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