This Paleo Vietnamese Shaking Beef Bowl is done in 30 minutes and full of bold flavors as pan-seared steaks, onions, ginger and seasonings come together. With its pungent bite, the watercress is a great contrast to the beef and roasted sweet potatoes add healthy carbs.
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Stir-fry meals are right up there on the convenience scale along with casseroles and soups. They are easy to prepare and you can literally have a meal ready in under 30 minutes.
This Paleo Vietnamese Shaking Beef Bowl is another Sun Basket meal and is full of delicious flavors and textures. Sun Basket makes it easy to cook healthy meals and is suitable for people following Paleo, Gluten-Free, and Vegetarian diets. They also have options for Breakfast only and my favorite is Family option. You choose from delicious recipes each week and have them delivered to your door in appropriate packaging to withstand the weather. Because you get to choose the recipes – you get to choose unique flavors to try next! Be sure to check them out and get $35 OFF your first order or 50% OFF Family Meals!
Paleo Vietnamese Shaking Beef Bowl (30 Minute Meal)
This Vietnamese stir fry will make a tasty addition to your easy dinner rotation. It gets its’ name from a literal translation of thit bo luc lac which means shaking the pan while cooking small pieces of meat. Interestingly, Vietnamese typically don’t serve large pieces of meats such as roasts or steaks. They prefer to use small pieces instead and use clever techniques to make tough cuts more palatable. Hence, this Vietnamese Shaking Beef, named after the back and forth motion to cook the steak.
Coconut Aminos vs. Soy Sauce
Soy sauce is a common staple in traditional Asian cuisines and obviously makes an appearance in this recipe. If you avoid soy sauce like we do, coconut aminos makes a great substitution. Coconut aminos are made from the coconut tree sap and are full of minerals and vitamins. Not to mention it is paleo and whole30 friendly.
It is a little more pricier than regular soy sauce but a little goes a long way and be sure to stock up at your local Sprouts or Whole Foods any time it goes on sale. This is the one we purchase and was the very first brand on the market to create Coconut Aminos but now there are so many options at the stores. Just be sure to read the ingredients to avoid gums and preservatives.
Calling all Steak Lovers
This meal is such a comfort food for my husband, a devoted steak lover. It has all those fun flavors in the dressing and not too heavy as a grilled steak dinner would feel. The peppery watercress is a great contrast to the briny steak especially as it slightly wilts when the hot meat is placed on top. The beef juices and the light lime-pepper dressing blend together so beautifully over the greens and roasted sweet potatoes. This is a great 30 minute meal that will satisfy all taste palates.
Paleo Vietnamese Shaking Beef with Dipping Sauce
- 2 sweet potatoes
- 2-3 tablespoons healthy cooking fat (avocado oil, lard, tallow, coconut oil) divided
- 1 teaspoon fresh ginger, grated or finely minced
- 2 6 oz. top sirloins steaks
- 1 teaspoon real salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium red onion
- 3 scallions
- 2 garlic cloves
- 4 tablespoons Paleo stir-fry seasoning base see notes
- 2 tablespoons mirin or white wine vinegar (optional)
Dipping Sauce & Serving
- 3 oz. watercress
- 1 fresh lime
- salt & pepper add to taste
Roast Sweet Potatoes
- Preheat the oven to 400F degrees.
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into 1/4" thick half-moons.
- On a sheet pan, toss the potatoes with healthy cooking oil; season with salt. Spread in an even layer and roast until browned and tender, 15-20 minutes.
- Remove from oven, toss with ginger.
- Pat the steaks dry with a paper towel. Cut the meat into 1" pieces; season generously with salt & pepper.
- In a large frying pan over medium-high heat, warm 1 tablespoon healthy cooking fat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pan.
- Peel and thinly slice the red onion. Trim the root ends from the scallions and cut them into 1" lengths. Finely chop, press or grate garlic.
- In the same pan used for the steak, (add more fat if necessary), add the onion, season with salt and cook, stirring occasionally, until softened, 3-4 minutes.
- Stir in the scallions and garlic; cook until the scallions soften, 1-2 minutes.
- Add the steak back into the pan and all it's accumulated juices. Stir in the stir-fry seasoning base (see notes) and mirin or white wine vinegar if using.
- Stir to coat for 1 minute. Remove from heat and set aside.
- Trim the root ends and any coarse stems from the watercres
- Juice the lime and add salt and pepper to taste. I would start with 1/2 teaspoon of salt/pepper and go from there.
- Transfer the watercress to individual plates and top with the stir-fry. Serve with the sweet potatoes and lime-pepper dipping sauce.
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