This AIP/Paleo recipe for Matchstick Sweet Potato & Beef Stir Fry is an adaptation of a classic Chinese potato stir-fry. While I had never been exposed to the original dish growing-up, I was very excited to have discovered Chinese potato stir fry through Red House Spice. I have recreated an allergy-friendly version that still has a crunchy texture with a slightly sweet and tangy flavor.
In this AIP/Paleo adaptation, potatoes have been swapped with white sweet potatoes. I have also included ground beef, scallions, and coconut aminos to round out the dish.
For this recipe, make sure to use white sweet potatoes and not orange sweet potatoes. The white sweet potato is both drier in texture and more delicate in flavor.
While this dish is pretty easy to create, there is a bit of labor required julienning the white sweet potatoes. I create the thin strips by hand, but feel free to use a julienne peeler — the strips should be cut as evenly as possible.
- Rinse the white sweet potato strips in cold water to remove any excess starch and pat dry with a towel before cooking.
- I have tried this dish with both white sweet potatoes and regular potatoes — they both taste delicious. If you choose to use regular potatoes instead, the cooking time will not be as long.
- I enjoy adding ground beef or bison to the dish, but this is not necessary if you would like a vegan recipe.
Matchstick Sweet Potato & Beef Stir Fry
This AIP/Paleo recipe is an adaptation of a classic Chinese potato stir-fry that has crunchy texture with a slightly sweet and tangy flavor. Diet Type: SFED, AIP, Paleo, W30
- 2 medium white sweet potatoes
- 1/2 lb ground beef or bison
- 2 tbsp avocado oil
- 1 bunch scallions, chopped
- 2 tbsp coconut aminos
- 1/4 tsp salt
- Step 1 Clean and peel the white sweet potatoes. Cut the sweet potatoes into julienne strips, keeping the strips as even as possible. This can be done either by hand or with a julienne peeler.
- Step 2 Rinse the julienned sweet potatoes under cold water to remove excess starch, pat dry, and set aside.
- Step 3 In a large skillet, brown the ground beef or bison. As the ground meat continues to cook, keep breaking it into smaller pieces. Once the meat has finished cooking, remove from the pan and set aside.
- Step 4 Heat up a wok on high heat and add the avocado oil.
- Step 5 Once the oil is sizzling, add in the sweet potato strips and stir continuously for roughly 5-8 minutes. The timing depends on how crunchy or soft your preference is for the sweet potatoes.
- Step 6 Add in the ground meat, scallions, coconut aminos, and salt. Keep stirring until the ingredients are well combined.
- Step 7 Remove from heat and serve immediately.