Ginger Beef & Bok Choy

This recipe fits into the Autoimmune Paleo (AIP) protocol under a few different stages depending on how you’re choosing to finish it off.

• If you use sesame seeds it’s reintroduction stage 2

• If you use sesame oil it’s reintroduction stage 1

• If you omit both it’s the elimination phase

You can easily adjust the spice to this dish by increasing or decreasing the amount of ginger used

Ingredients:

1.5 Lb. Steak

1 pkg Baby Bok Choy

1 Onion

3 TBSP Coconut Aminos

1 TBSP Olive Oil

1 TBSP fresh Ginger, or more OR 1-2 tsp dried Ginger

2 cloves Garlic

Salt, to taste

1 TBSP Arrowroot OR Tapioca Starch

Instructions:

1. Prepare your marinade in a small bowl by combining the coconut aminos, olive oil, ginger, garlic & salt. Mix well & set aside

2. Thinly slice your steak against the grain into pieces that are about 1/4” thick & place them in a bowl

3. Sprinkle the starch over top & stir well until all pieces are coated

4. Pour half of your marinade over top of the steak, mix well & allow to marinate for 10 minutes - 1 hour in the refrigerator

5. Cut your bok choy into quarters being sure to cut through the core to keep the pieces intact. Cut your onion into bite sized pieces

6. When you’re ready to start cooking preheat your oven to 425F

7. On a large baking sheet arrange your meat on one side in an even layer. Place the bok choy & onion on the other side.

8. Drizzle the remaining marinade over top of the vegetables & mix to combine

9. Bake for 12-15 minutes or until your steak is fully cooked & the vegetables are tender & browned on the edges

10. Garnish with sesame seeds, sesame oil or leave it alone. Green onions also make a good garnish if you don’t want to use sesame products

Image of ginger beef on a bed of bok choy & onions topped it sesame seeds