Best Paleo Instant Pot Vietnamese Beef and Onion

You can instill delicious Vietnamese flavors in an Instant Pot with this Paleo Instant Pot recipe! Top sirloin roast is sliced extra thin to make tender pieces of beef marinated with a combination of coconut aminos, kosher salt, sesame seed oil, and fish sauce. The meat is sauteed with lots of sliced white onion and garlic. Once the mixture is cooked, it is served with fresh butter lettuce, Roma tomatoes, sliced cucumbers, and cilantro to make lettuce wraps. The dish is served with cauliflower rice and a lime dipping sauce for a bright pop of flavor.

What is the best beef to use?

We prefer to use organic grass-fed beef; however, if that is out of your price range, feel free to use any locally grown beef or even conventional beef. If sourcing the beef locally, find a farmer with a breed of cow that has excellent internal marbling for extra fat (and, therefore, flavor!)

Can I use other cuts of beef?

Yes! Feel free to use beef roasts like eye round, chuck roast, and more for this dish. Be aware that some cuts may be fattier than others and may require you to recalculate the calories in this dish by copying this recipe in the Carb Manager app and adjusting the meat with your cut of choice.

What is the best way to slice the beef thinly?

I like to keep my meats frozen and then thaw them overnight in the fridge. This creates a cut of meat that is semi-frozen and is super easy to cut with a sharp knife. The firm texture of the meat will allow you to achieve paper-thin slices and, therefore, tender pieces of beef.

To make the ultimate pairing, serve this with other Paleo recipes like our Keto Cauliflower Rice!

Net Carbs

16 g
Fiber

5 g
Total Carbs

21.3 g
Protein

62.8 g
Fats

17.9 g

485 cals

Quantity

Serving Size

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Roast beef, sirloin tip, no visible fat eaten

1.75 lb
Coconut Aminos

0.25 cup
Coarse Kosher Salt

0.5 tsp
Sesame oil

0.5 tbsp
Fish sauce (nam pla or nuoc mam)

1 tbsp
White onion

8 oz
Garlic

3 clove
Coarse Kosher Salt

0.5 tsp
Avocado oil

2 tbsp
Lettuce

6 cup
Tomato

4 roma
Cucumber

1 large - 8 1/4" long
Lime, fresh

2 each - 2" diameter
Arrowroot flour

2 tsp

Step 1

Thinly slice the beef into paper-thin slices. See the above recipes notes for tips on how to do this easily. Once the meat is cut, marinate the meat in the coconut aminos, ½ tsp kosher salt, sesame seed oil, and fish sauce. Stir well to distribute the ingredients. Allow this mixture to sit while you prepare the other ingredients.
Step 2

Thinly slice the white onion into julienne pieces. Mince the garlic. Preheat the Instant Pot on the Saute setting until it says hot. Once hot, add in the avocado oil, the white onions, and garlic. Saute for about one minute until the onions are translucent and browned slightly.
Step 3

Next, add in the marinated beef. Stir well until all the onions are combined into the meat. Continue cooking in this manner until the meat is no longer pink. Some liquid will come off of the meat.
Step 4

To thicken the mixture, sprinkle in two teaspoons of arrowroot starch. Stir the mixture very well to incorporate the starch and not form any lumps. Allow the mixture to come to a simmer again and to thicken the sauce.
Step 5

Once thickened, serve the meat right away with freshly washed butter lettuce, sliced Roma tomatoes, sliced cucumber, and fresh cilantro. To eat, take a piece of lettuce and fill it with a small amount of meat, one slice of tomato, one slice of a cucumber, and some cilantro—dip in a lime dipping sauce. To make the dipping sauce, squeeze some lime juice into individual bowls and season to taste with salt and pepper.