Vietnamese steak stir-fry with jasmine rice
Paleo-Friendly, Dairy-Free, Gluten-Free, Soy-Free
25 – 35 Minutes
Paleo- and family-friendly, our Vietnamese steak stir-fry boasts a rich umami flavor made possible by a splash of fish sauce and curry powder.
In your bag
- 1 cup jasmine rice*
- 2 or 3 cloves peeled fresh garlic
- 1-inch piece fresh ginger
- 1 red bell pepper
- 2 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)
- 3 scallions
- 3 or 4 sprigs fresh cilantro
- *Not paleo; omit for a paleo-strict version.
The key to browning steak strips for a stir-fry is to start with a hot pan and dry meat, so pat the steak as dry as possible before cooking.
Calories: 630, Protein: 35g (70% DV), Fiber: 4g (16% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 105mg (35% DV), Sodium: 340mg (14% DV), Carbohydrates: 59g (20% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.