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From the June/July 2016 issue
Serves 4


For the beef:

  • 2 TBSP coconut aminos
  • 2 TBSP honey
  • 2 TBSP fish sauce
  • 2 TBSP extra-virgin olive oil
  • 3 garlic cloves, minced or finely grated
  • 1 tsp onion powder
  • 2 pounds beef sirloin, cut into 1-inch cubes

For the dipping sauce:

  • 1/2 cup unsweetened creamy cashew butter, sunflower seed butter, or almond butter
  • 3 TBSP coconut aminos
  • 2-3 TBSP water
  • 2 TBSP honey
  • 2 TBSP fresh lime juice
  • 1 garlic clove, minced or finely grated
  • 1/2 tsp ground ginger
  • Pinch of cayenne pepper (optional)

For the green beans:

  • 2 TBSP coconut oil
  • 1 pound green beans, cut into 2-inch pieces
  • 1/2 medium yellow onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 TBSP coconut aminos
  • 1/2 tsp ground ginger
  • Sea salt and black pepper, to taste


Marinate the meat:

  1. Combine the coconut aminos, honey, fish sauce, olive oil, garlic, and onion powder in a large bowl or plastic food storage bag.
  2. Add the meat, toss to coat, and refrigerate for 2 hours or up to overnight.
  3. When ready to grill, preheat the grill to medium-high.
  4. Thread the meat onto grilling skewers. Grill for 6-8 minutes, turning every few minutes to ensure even cooking.
  5. Remove from heat and let rest for 5-10 minutes.
  6. Meanwhile, whisk together all ingredients for the dipping sauce and set aside.

Make the stir-fried green beans:

  1. Heat the oil in a large skillet over high heat. When the oil is hot, add the green beans and sliced onions.
  2. Stir to coat with oil, then cook undisturbed for 1 minute. Stir again, then cook undisturbed for 1 minute.
  3. Add the garlic, stir to combine, then cook undisturbed for 1 minute.
  4. Add the coconut aminos and ginger. Stir to combine.
  5. Add salt and pepper to taste, stir to combine, and remove from heat.

*Serve the beef skewers with the dipping sauce and stir-fried vegetables.