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Vietnamese Shaking Beef Salad (Paleo, Gluten-Free)
IRENA MMACRI21Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. beef steak (diced into cubes, I suggest rump, sirloin, fillet)
- 1 Tbsp. fish sauce
- 1 Tbsp. tamari sauce (or coconut aminos)
- 1 Tbsp. lime juice
- 2 garlic cloves (finely diced)
- 1 red chilli (long, sliced, you can remove the seeds if it’s very spicy)
- 2 tsp. coconut sugar
- 1 tsp. sesame oil
- coconut oil (for frying)
- 1 red onion (thinly sliced into circles)
- 2 Tbsp. lime juice
- 1 Tbsp. fish sauce
- 1 tsp. tamari sauce (or coconut aminos)
- 1 1/2 tsp. coconut sugar
- 1 tsp. sesame oil
- 1 Tbsp. olive oil
- 1 Tbsp. water
- 2 heads lettuce (separated and washed)
- 2 Roma tomatoes (or as many cherry tomatoes as you like)
- 1 carrot (peeled into ribbons)
- 1 handful coriander leaves (fresh)
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