In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vietnamese shaking beef with muoi tieu chanh sauce
Dairy-Free, Soy-Free, Gluten-Free, Paleo
2 Servings, 490 Calories/Serving
This paleo beef stir-fry takes its name from the traditional cooking method of vigorously shaking the pan as the beef browns.
In your bag
- 1 organic sweet potato
- 1-inch piece organic fresh ginger
- 1 organic red onion
- 1 or 2 cloves organic peeled fresh garlic
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic New York strips (about 7 ounces each)
- 1 organic lime
- Sun Basket salt and pepper blend (Celtic sea salt - black pepper)
- Sun Basket umami blend (coconut aminos - coconut vinegar - fish sauce - toasted sesame oil)
- 6 ounces organic baby kale or other leafy greens
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.
Shine from the Inside Out
Did you know that eating certain foods together can help increase the absorption of nutrients? Called food combining, it’s a simple way to make sure you’re getting your vitamins in daily. For example, pairing vitamin C with iron allows for better absorption of the iron for improved immunity and energy levels. Case in point: this dish combines beef with vitamin C–rich dark leafy greens to create an iron-boosting meal.
Calories: 490, Protein: 34g (68% DV), Fiber: 9g (36% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g (15% DV), Cholesterol: 70mg (23% DV), Sodium: 1290mg (54% DV), Carbohydrates: 49g (16% DV), Total Sugars: 15g, 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.
Wash produce before use
Roast the sweet potato
- Scrub or peel the sweet potato. 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].
While the sweet potato roasts, prepare the shaking beef.
Prep the onion and garlic
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Prep and brown the steaks
- Pat the steaks dry with a paper towel. Cut the steaks into 1-inch pieces; season lightly with kosher salt and pepper.
While the steaks brown, prepare the sauce.
Make the muoi tieu chanh sauce
- Juice the lime.
Finish the shaking beef
Stir in the steaks and any accumulated juices and cook until almost cooked through, 1 to 2 minutes. Add the umami blend and 2 tablespoons [¼ cup] white wine (from your pantry) or water and cook, stirring to coat, until the steaks are cooked through, about 1 minute for medium. Remove from the heat and stir in 1 tablespoon [2 TBL] butter (from your pantry), if using. Season to taste with kosher salt and pepper.
- Scrub the sweet potato.
- Measure the ginger.
- Season the sweet potato and toss with oil.
- Press the garlic (if you have a press).
- Stir the muoi tieu chanh sauce.
“The sauce was amazing. One of the best dishes I have ever tasted!” —Michele F.