Vietnamese shaking beef with bok choy & sweet potato
- 2 sweet potatoes
- ¼ cup olive oil
- ½ red onion
- 4 green onions
- 4 baby bok choys
- 1 lb top sirloin steak, sliced into strips
- 1 ½ tbsp minced garlic
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 2 tsp fish sauce
- 2 tsp sesame oil
- 2 tsp minced ginger
Preheat oven to 400 degrees F. Peel sweet potato and slice into 1/4-inch rounds. Cut each round into wedges. Place on a baking sheet and drizzle with 2 tbsp olive oil; sprinkle with salt and pepper. Roast 20 to 25 minutes, or until tender.
Meanwhile, peel and dice red onion. Thinly slice green onion. Trim baby bok choy and cut leaves and stems into bite-sized pieces.
Heat remaining 2 tbsp olive oil in a skillet over medium-high heat. Pat sirloin dry and season with salt and pepper. Add to the skillet and cook 4 minutes, turning regularly, until browned but not cooked through. Transfer to a plate.
Add red onion to the empty skillet and cook 3 minutes, until softened. Add green onion, baby bok choy and garlic. Cook another 2 minutes, until wilted.
In a small bowl, whisk together tamari, rice vinegar, fish sauce and sesame oil. When vegetables are ready, return the sirloin to the pan and drizzle with sauce. Cook 2 minutes, or until well coated.
Remove sweet potato from oven and toss with ginger. Enjoy with steak.