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
1 lb Flank Steak*
Adobo Seasoning (See Page TK)
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
Coarse 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 Tbsp of coconut oil over a medium-high (~7) heat pan and sauté the beef for just a minute or 2 (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.
*You can use whatever type of beef steaks you’d like, but we usually use flank steak or skirt steak for this recipe.
Want a complete meal?? Try this with our Vietnamese Curry Soup!