AIP Friendly Honey Beef and Broccoli
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- 1 tbsp coconut aminos
- 1 tsp tapioca starch
For the sauce
- 3 tbsp coconut aminos
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp tapioca 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 avocado oil, divided
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- ¼ tsp salt
For serving
- 3 cups cooked white rice, for serving
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, toss the sliced flank steak with 1 tbsp coconut aminos and 1 tsp tapioca starch until evenly coated. Let the beef marinate at room temperature for 15 minutes.
- 2
While the beef marinates, whisk together the 3 tbsp coconut aminos, chicken broth, apple cider vinegar, 1 tbsp tapioca starch, and honey in a small bowl until the starch is fully dissolved and no lumps remain. Set aside.
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