Pan-Seared Vietnamese Beef

Name: Pan-Seared Vietnamese Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 pound top sirloin steak (trimmed, cut into 1-inch cubes); 2 tablespoon coconut aminos; 1 tablespoon lime juice (freshly squeezed); 4 clove garlic (minced); 1 teaspoon black pepper (freshly cracked); 1 teaspoon salt; 1 tablespoon olive oil (extra virgin); 2 red bell peppers (cut into 1-inch chunks); 1 red onion (cut into wedges); 6 cup baby arugula (fresh); 1 cucumber (thinly sliced)

Juicy cubes of top sirloin steak seared quickly with sweet bell peppers and red onions, served over a peppery bed of arugula and fresh cucumber.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Cuisine: Vietnamese
Difficulty: Medium
Cost: $7.95/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Carb
Low-Sugar
Low-Calorie
High-Protein
Paleo
Whole30
Keto

Ingredients

2 pound top sirloin steak (trimmed, cut into 1-inch cubes)
2 tablespoon coconut aminos
1 tablespoon lime juice (freshly squeezed)
4 clove garlic (minced)
1 teaspoon black pepper (freshly cracked)
1 teaspoon salt
1 tablespoon olive oil (extra virgin)
2 red bell peppers (cut into 1-inch chunks)
1 red onion (cut into wedges)
6 cup baby arugula (fresh)
1 cucumber (thinly sliced)

Instructions

In a bowl, toss the cubed sirloin steak with coconut aminos, lime juice, minced garlic, cracked black pepper, and half of the salt. Let stand at room temperature for 10 minutes.
Arrange the fresh baby arugula and sliced cucumber across a large serving platter and season lightly with the remaining salt.
Heat olive oil in a heavy, large skillet over high heat until shimmering. Add the red bell peppers and red onion wedges, searing for 3 minutes until charred on the edges yet crisp. Transfer the vegetables to the platter over the greens.
Return the skillet to high heat. Add the marinated beef cubes in a single layer (in batches if needed) and sear without moving for 2 minutes to get a deep crust, then shake the pan and cook 2 minutes more until browned and medium-rare to medium (145°F internal temperature).
Pour the seared beef and pan juices over the bed of charred peppers, onions, cucumber, and arugula. Serve immediately.

Notes

Coconut aminos provides the savory depth of soy sauce without wheat or soy allergens.

Nutrition (per serving)

Calories: 418
Protein: 33 g
Carbohydrates: 13 g
Fat: 25.3 g
Fiber: 2.4 g
Sodium: 649 mg
Saturated Fat: 9 g
Sugar: 7.6 g
Cholesterol: 119 mg