Keto Beef Tapa with Jicama Fries

Instructions

1. 1Slice the about 450 g Beef sirloin into thin strips, about 0.635 cm thick. In a medium bowl, combine the 1/4 cup Coconut aminos, 4 cloves Garlic (minced), 1 tbsp Ginger (grated), and 1 tsp Black pepper. Add the sliced beef sirloin to the bowl and toss to coat evenly. Cover the bowl and let the beef marinate in the refrigerator for at least 1 hour.
2. 2Preheat your oven to about 205°C (200°C). Peel the 2 medium Jicama. Cut each jicama into sticks, about 1.27 cm thick, resembling french fries.
3. 3In a large bowl, toss the jicama fries with 2 tbsp Olive oil and 1 tsp Paprika. Make sure the jicama fries are evenly coated.
4. 4Spread the coated jicama fries in a single layer on a baking sheet. Bake for 20-25 minutes, or until the edges are golden brown and the jicama is tender when pierced with a fork.
5. 5While the jicama fries are baking, heat a 30.48 cm skillet over medium-high heat. Add the marinated beef sirloin (without the marinade) to the hot skillet. Cook for 3-5 minutes per side, until the beef is browned and cooked through. The internal temperature should reach 71°C.
6. 6Remove the jicama fries from the oven. Serve the cooked beef tapa immediately with the jicama fries.

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