A Vietnamese beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Salad greens and cucumbers are on the EWG Dirty Dozen, so consider sourcing them organically. Beef quality also benefits from being organic and grass-fed for better taste and environmental impact.

Ingredients

• 600 g beef sirloin, cut into 1-inch cubes
• 3 tbsp coconut aminos
• 1 tbsp fish sauce (good-quality)
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground black pepper
• 1 tbsp coconut oil
• 1 large onion, sliced
• 200 g mixed salad greens
• 1 cucumber, sliced
• 1 tomato, cut into wedges
• 1 tbsp olive oil (for salad)
• to taste salt

Method

1. In a bowl, combine the coconut aminos, fish sauce, lime juice, minced garlic, and black pepper to make the marinade.
2. Add the beef cubes to the marinade, stirring to coat. Allow them to marinate for at least 15 minutes.
3. Heat the coconut oil in a large pan over high heat until shimmering.
4. Add the marinated beef cubes and cook for 2-3 minutes, shaking the pan to sear all sides evenly. Do this in batches if necessary.
5. Remove the beef from the pan and set aside. In the same pan, add the sliced onion and stir-fry until soft.
6. Arrange the mixed salad greens, cucumber slices, and tomato wedges on a serving platter.
7. Top the salad with the seared beef and sautéed onions.
8. Drizzle olive oil over the salad and season with salt to taste. Serve immediately.

Notes

• Coconut aminos substitute soy sauce in Whole30 recipes.
• For more spice, add sliced chili peppers to the stir-fry.
• Serve with cauliflower rice for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Vietnamese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.