Ingredients
Equipment
Method
- Soak 12 bamboo skewers in warm water for 15 to 20 minutes. Grease a large uncoated stainless rimmed sheet pan with natural coconut oil. Set the oven rack high and preheat the broiler.
- In a large glass bowl, combine the melted coconut oil, coconut aminos, optional fish sauce, ginger, raw honey, garlic, and sea salt. Add the thin beef and turn until glossy. Marinate for 20 minutes.
- Thread the beef strips back and forth on the skewers, alternating with pineapple and onion. Leave about 1 1/2 inches bare at both ends and arrange all 12 skewers in one uncrowded layer on the prepared pan.
- Broil for 8 to 10 minutes, rotating the pan if needed, until the beef is cooked through with small charred edges, the pineapple is golden, and the onion has softened. Carefully pour the collected pan juices into a stainless saucepan.
- Simmer the pan juices until they lightly coat a spoon. For the optional gelatin finish, use 1 tablespoon gelatin per measured cup: bloom it for 1 minute in half of the cool liquid, warm the other half, then whisk together until smooth without boiling.
- Serve 3 skewers per person over Full GAPS cauliflower rice. Spoon over a little pan sauce and finish with chopped fresh mint and an optional small drizzle of pure coconut aminos.
Notes
GAPS placement: Full GAPS after beef, ripe pineapple, onion, garlic, ginger, raw honey, pure coconut aminos, optional traditionally fermented fish sauce, and fresh mint are introduced and tolerated.
Cooking fat: Use natural coconut oil for the marinade and pan. Avocado oil is excluded from this broiler card.
Bottled ingredients: Coconut aminos must be pure and additive-free. Fish sauce is optional and must be traditionally fermented and additive-free. Soy sauce and tamari are excluded.
Skewers: Soak all 12 bamboo skewers in warm water for 15 to 20 minutes, then keep the food in one uncrowded layer on the uncoated stainless pan.
Pan juices: Reduce naturally, or use 1 tablespoon plain bovine gelatin per measured cup of finished liquid. Bloom in half the cool liquid for 1 minute, warm the other half, and whisk together without boiling.
Serving: Serve 3 skewers per person with Full GAPS cauliflower rice, chopped mint, and an optional small drizzle of pure coconut aminos.
Texture cue: The beef is cooked through and still flexible with small charred edges; pineapple is golden and onion is tender.
Cooking fat: Use natural coconut oil for the marinade and pan. Avocado oil is excluded from this broiler card.
Bottled ingredients: Coconut aminos must be pure and additive-free. Fish sauce is optional and must be traditionally fermented and additive-free. Soy sauce and tamari are excluded.
Skewers: Soak all 12 bamboo skewers in warm water for 15 to 20 minutes, then keep the food in one uncrowded layer on the uncoated stainless pan.
Pan juices: Reduce naturally, or use 1 tablespoon plain bovine gelatin per measured cup of finished liquid. Bloom in half the cool liquid for 1 minute, warm the other half, and whisk together without boiling.
Serving: Serve 3 skewers per person with Full GAPS cauliflower rice, chopped mint, and an optional small drizzle of pure coconut aminos.
Texture cue: The beef is cooked through and still flexible with small charred edges; pineapple is golden and onion is tender.