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Vietnamese STIR-FRY ingredients
- 1 lb Flank Steak
- Adobo Seasoning (see page 14)
- 2 Tbsp Coconut Oil
- 2 Large Sweet Potatoes
- ½ cup Green Onions
- 3 cloves Garlic
- 1 Shallot
- 1 Red Chili Pepper
- 1 tsp Lemongrass
- 1 ½ Tbsp Lime Juice
- 1 Tbsp Fish Sauce
- Sea Salt and Black Pepper (to taste)
- ½ cup Basil
- ½ cup Cilantro
To prep, cut the beef into small strips (we aim for ¼" wide by 1/8" thick) and dust with a little Adobo Seasoning. Grate the sweet potatoes (skins on), chop the green onions and shallot, mince the garlic and red chili, and chop the basil and cilantro.
Heat ½ tablespoon of coconut oil over a medium-high heat (~7) pan and sauté the beef for just a minute or two (this recipe is for medium-rare). Set aside.
Reduce the heat to medium (~4) and add the remaining oil if you need it. You may have enough drippings depending on whatever type of meat you are using. You want about a tablespoon or so. Then add the sweet potatoes, green onions, shallot, lemongrass, red chili pepper, garlic, sea salt, and black pepper.
Cover and cook, stirring infrequently, until the potatoes begin to get tender and brown. This will take about 10- 15 minutes.
Return the beef to the pan and add the lime juice and fish sauce. Cook until the liquid is soaked up. Toss in the basil and cilantro and serve immediately.
Tip You can use whatever type of beef steak you'd like, but we usually use flank steak or skirt steak for this recipe.
Reprinted with permission from: "The Paleo Effect: 150 All-Natural Recipes for a Grain-Free, Dairy-Free Lifestyle" (click to order)