Vietnamese steak stir-fry with jasmine rice
Paleo- and family-friendly, our Vietnamese steak stir-fry boasts a rich umami flavor made possible by a splash of fish sauce and curry powder.
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Cooking tools:
- Garlic press
- Citrus press
- Microplane
- Fine-mesh sieve
- Pot
- Stove
- Skillet
- Cutting board
- Chef's knife
- Kitchen shears
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Plate
- Paper towel
Ingredients
- 1 cup jasmine rice*
- 2 or 3 cloves peeled fresh garlic
- 1-inch piece fresh ginger
- 1 red bell pepper
- 2 summer squash
- 2 limes
- 1¼ pounds top sirloin steak strips
- 1 teaspoon curry powder
- ¼ pound shredded carrots
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- ¼ teaspoon red chile flakes (optional)
- 3 scallions
- 3 or 4 sprigs fresh cilantro
- *Not paleo; omit for a paleo-strict version.
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