This stir-fry keeps things simple and vibrant: thin strips of flank steak get a fast, high-heat sear until deeply browned, while bright broccoli florets stay crisp-tender with just the right snap. Garlic and fresh ginger bloom in the same pan, building a fragrant base for a glossy sauce thickened with tapioca starch and rounded out with coconut aminos, a splash of apple cider vinegar, and a touch of honey. Everything comes together in one skillet, tossed until the beef and broccoli are coated in that rich, savory-sweet glaze. It's quick enough for a weeknight but tastes like something worth savoring, with fresh cilantro scattered over the top for a burst of brightness. This one fits neatly into an AIP kitchen, letting real, whole ingredients do all the work. Leftovers reheat beautifully, making it an easy dish to double for meal prep.
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AIP 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.
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.
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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