GERD Friendly Coconut & Ginger Beef Skewers

Total time1 hr 35 min

Prep time25 min

Cook time10 min

4.7

(5)

GERD Friendly Coconut & Ginger Beef Skewers

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Ingredients

4 servings

For the beef

1 ½ lb beef sirloin or flank steak, sliced ¼-inch thick against the grain

For the marinade

¼ cup coconut aminos
1 can (13.5 oz) full-fat coconut milk, divided
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
3 cloves garlic, finely minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp honey
1 tbsp apple cider vinegar
½ tsp fine sea salt

For the dipping sauce

1 tbsp coconut oil
2 cloves garlic, finely minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, finely grated
2 tbsp coconut aminos
1 tbsp honey
1 tbsp apple cider vinegar
¼ tsp ground turmeric
¼ tsp fine sea salt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
Can be omitted
lime

Instructions

1
If using bamboo skewers, submerge them in water for at least 30 minutes so they don't scorch during cooking.
2
In a shallow baking dish, whisk together the coconut aminos, 1/2 cup of the coconut milk (reserve the remainder for the dipping sauce), grated ginger, turmeric, minced garlic, honey, apple cider vinegar, and salt until combined.

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