In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vietnamese shaking beef with muoi tieu chanh sauce
Gluten-Free, Soy-Free, Dairy-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
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.