AIP Friendly Coconut Aminos Beef and Bok Choy Skillet
This skillet dinner is the kind of weeknight meal that feels indulgent but works hard for your health at the same time. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply savory, slightly caramelized crust that makes stir-fry so satisfying. The sauce — built from coconut aminos, bone broth, apple cider vinegar, turmeric, and a touch of honey — comes together in minutes and thickens beautifully over the vegetables thanks to arrowroot starch, no soy or grain-based thickeners needed. Baby bok choy and carrot matchsticks round out the pan with color, crunch, and real nutritional weight. One of the trickier parts of following an autoimmune elimination protocol is finding dishes that feel genuinely craveable rather than just compliant, and this one clears that bar easily. Everything cooks in a single skillet in well under 30 minutes, and it serves four — making it just as practical for a busy family dinner as it is for meal-prep lunches later in the week.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the sauce
- 3 tbsp coconut aminos
- 2 tbsp bone broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- 1 tsp arrowroot starch
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For the stir-fry
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 lb baby bok choy, halved lengthwise
- 2 medium carrots, cut into thin matchsticks
- ¼ tsp salt, plus more to taste
For serving
- 3 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tsp arrowroot starch. Toss until the beef 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, bone broth, apple cider vinegar, 1 tsp grated ginger, turmeric, 1 tsp arrowroot starch, and honey until smooth and no lumps remain. Set aside.
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