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, Soy-Free, Dairy-Free, Paleo

2 Servings, 490 Calories/Serving

25–40 Minutes

This paleo beef stir-fry takes its name from the traditional cooking method of vigorously shaking 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
  • 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

Nutrition per serving

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.


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. 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 kosher 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 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

Prep and cook instructions are identical for all steak options.
  • Pat the steaks dry with a paper towel. Cut the steaks into 1-inch pieces; season lightly with kosher salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks 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 steaks brown, prepare the sauce.


Make the muoi tieu chanh sauce

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


Finish the shaking beef

In the same pan used for the steaks, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with kosher salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
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.


Serve the kale in individual bowls and top with the shaking beef and sweet potato. Serve the muoi tieu chanh sauce and any remaining salt and pepper blend on the side.
Kids Can!
  • 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.