This is an odd post today. Angel actually found a recent recipe on Mark Bittman’s website and we decided to try it because we’ve been on a Vietnamese kick lately. In the process of making this, I changed so much of it that we decided to post this new and improved version on our site. I know, it’s not standard, but I think you’ll really like what we’ve come up with for this one.
Paleo Vietnamese Stir Fry
2 Tbsp Coconut Oil
2 large Sweet Potatoes
½ cup Green Onions
3 Garlic cloves
1 Red Chili Pepper
1 tsp Lemongrass
1 ½ Tbsp Lime Juice
1 Tbsp Fish Sauce
Sea Salt and Pepper (to Taste)
½ cup Basil
½ cup Cilantro
*You can use whatever type of meat you’d like, but I usually get something like what I would use for fajitas.
To prep, cut the beef into small strips (I aim for ¼” wide by 1/8” thick) and dust with a little adobo seasoning. Grate the sweet potatoes (should look like hash browns, I leave the skin on), chop the green onions and shallot, mince the garlic and red chili and chop the basil and cilantro.
Heat ½ Tbsp of coconut oil over a medium-high (~7) heat pan and sauté the beef for just a minute or 2 (until the desired doneness is achieved). 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, jalapeno, garlic, sea salt and pepper. Cook, covered, 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.
Want a complete meal?? Try this with our Vietnamese Curry Soup!