AIP Friendly Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

This sizzling skillet dinner delivers everything you want from a classic takeout favorite — tender seared beef, vibrant charred broccoli, and a glossy, savory sauce — without a single ingredient that conflicts with autoimmune protocol eating. Instead of soy sauce, the deep umami flavor comes entirely from coconut aminos, and arrowroot starch steps in to give the sauce that satisfying, clingy thickness you'd expect from a restaurant version. Fresh ginger and turmeric layer in warmth and color, while a splash of apple cider vinegar and bone broth round out the sauce with real depth. The technique matters here: searing the flank steak in batches over high heat in coconut oil builds a proper brown crust, and cooking the broccoli separately first means it stays bright green and tender-crisp rather than steaming into mush. Everything comes back together in the final minute as the sauce tightens up fast and coats every piece in a glossy, fragrant glaze. It serves four and comes together in well under an hour, making it a genuinely practical weeknight option even when you're cooking within tight ingredient boundaries. Scallions scattered over the top at the end add a fresh, mild bite that pulls the whole bowl together.

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, sliced thin against the grain
2 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tbsp arrowroot starch

For the sauce

⅓ cup coconut aminos
2 tbsp bone broth
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 tsp arrowroot starch
½ tsp turmeric

For the stir-fry

4 cups broccoli florets (about 1 medium head)
3 tbsp coconut oil, divided
3 scallions, thinly sliced
½ tsp salt, plus more to taste

Instructions

1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tbsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
While the beef marinates, whisk together the sauce ingredients in a small bowl: 1/3 cup coconut aminos, bone broth, apple cider vinegar, 1 tbsp grated ginger, minced garlic, 1 tsp arrowroot starch, and turmeric until smooth and no lumps remain. Set aside.

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