Vietnamese shaking beef with muoi tieu chanh sauce
Paleo, Gluten-Free, Soy-Free, Dairy-Free
25 – 40 Minutes
This paleo-friendly beef stir-fry takes its name from the traditional cooking method, in which the cook shakes the pan as the beef browns.
In your bag
- 1 sweet potato
- 1-inch piece fresh ginger
- 1 red onion
- 3 scallions
- 1 or 2 cloves peeled fresh garlic
- Steak options:
- 2 top sirloin steaks (about 6 ounces each)
- 2 filet mignons (about 5 ounces each)
- 1 lime
- 3½ ounces watercress
- Salt and pepper blend (Celtic sea salt - black pepper)
- Seasoning base (coconut aminos - coconut vinegar - fish sauce - sesame oil)
If you have the Japanese condiment mirin in your home pantry, swap it in for the white wine or water in Step 5. We love the flavor this sweet 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.
Calories: 630, Protein: 43g (86% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 110mg (37% DV), Sodium: 1900mg (79% DV), Carbohydrates: 54g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts
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.