Low Histamine Beef and Zucchini Stir-Fry with Coconut Aminos
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 2 tbsp coconut aminos
- 1 tbsp arrowroot starch
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp crushed red pepper flakes (optional)
Can be omittedcrushed red pepper
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 4 scallions, white and light green parts only, thinly sliced, dark green tops reserved for garnish
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium red bell pepper, thinly sliced
Ingredient noteSweet bell peppers contain none of the capsaicin that makes hot peppers a problem. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups broccoli florets
- 2 tbsp sesame oil
For serving
- scallion dark green tops, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 1 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tbsp arrowroot starch, salt, and black pepper. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, ground ginger, and red pepper flakes, if using. Set aside.
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