Vietnamese steak stir-fry with jasmine rice

Paleo Friendly, Gluten Free, Dairy Free, Soy Free

4 Servings, 580 Calories/Serving

25 – 35 Minutes

In this paleo-friendly family dinner, curry powder and a splash of fish sauce bring depth and umami to stir-fried steak and a colorful array of vegetables.

Ingredients

  • 1 cup jasmine rice
  • Peeled fresh garlic
  • Fresh ginger
  • 1 red bell pepper
  • 1 summer squash
  • 2 limes
  • 1¼ pounds top sirloin steak strips
  • 1 teaspoon curry powder
  • ¼ pound shredded carrots
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • ¼ teaspoon red chile flakes (optional)
  • 2 scallions
  • Fresh cilantro

Chef's Tip:


Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry ingredients.

2

Prep the stir-fry ingredients

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper.
  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Juice 1 lime.

3

Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
In a large wok or frying pan over medium-high heat, warm 1 tablespoon neutral oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer the steak to a plate. Do not clean the pan.

4

Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 2 to 3 teaspoons neutral oil and warm over medium heat until hot but not smoking. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Stir in the curry powder and cook until fragrant, about 30 seconds. Add the bell pepper, squash, and carrots and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
Add the steak and any accumulated juices. Stir in the lime juice, sesame oil, half the fish sauce, and as many chile flakes as you like and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and season to taste with more fish sauce, salt, and pepper.
While the vegetables cook, prepare the garnishes.

5

Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.
  • Cut the other lime into wedges.

6

Serve

Transfer the rice to individual bowls. Top with the stir-fry, garnish with the scallions and cilantro, and serve with the lime wedges.

Chef’s tip: The key to browning stir-fried steak is to start with a hot pan and dry meat, so pat it as dry as possible before cooking.

Kids can!
  • Rinse and fluff the rice.
  • Press the garlic (if you have a press).
  • Measure out the garlic and ginger.
  • Juice the lime.
  • Set the table.

Nutrition per serving: Protein: 34g (68% DV), Fiber: 3g (12% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 460mg (19% DV), Carbohydrates: 47g (16% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: fish.

Paleo-strict nutrition per serving: Calories: 420, Protein: 31g (62% DV), Fiber: 3g (12% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 460mg (19% DV), Carbohydrates: 12g (4% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).

Similar Recipes

Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Argentinian grilled chicken and summer vegetables with green rice
Paleo Friendly, Gluten Free, Dairy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free