Those on a SIBO diet are told to avoid all soy and soy-related products. Since Asian food almost always contains soy sauce, this restriction may dismay you. Never fear… there’s an awesome substitute ingredient called Coconut Aminos that I highly recommend you try.
Coconut Aminos is a soy-free, gluten-free, MSG-free, kosher, vegan, dark brown liquid that I consider a worthy replacement for soy sauce and tamari. Made from aged coconut sap and sea salt, its flavor is both salty and sweet. It contains 17 naturally occurring amino acids, has a low glycemic index of 35, an almost perfectly balanced pH, and broad-spectrum B vitamins.
No, it’s not soy sauce, but using it in place of soy sauce lends the same lovely “umami” flavor dimension that makes Asian food so delicious.
Because it’s more on the sweet end of the umami spectrum however, I like to add a bit of fresh lime juice whenever I’m cooking with coconut aminos to balance out the flavor.
While digging around in my fridge for that lime, I found an orange, and some ginger, and hey, turmeric is healthy for you… next thing you know, I was tasting the best marinade I’ve ever come up with. I’ll be making this one again!
I served these short ribs with some steamed broccoli, and a side of Greek-flavored cucumbers and tomatoes for an awesome back patio dinner.
1 pound beef short ribs
1 rounded tsp grated or finely chopped ginger
3 TBL coconut aminos (pictured at right)
Juice from 1/2 lime
Juice from 1/2 orange
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp galanga powder*
1/4 tsp white pepper
Blend all the marinade ingredients together in a glass 13×9 baking dish. Dredge each short rib in the marinade to cover both sides, and allow to marinate for at least 30 to 60 minutes (or longer).
Grill short ribs until done, roughly 4 minutes per side on medium-high heat.
*Galanga / galangal powder can be purchased at most specialty Asian food markets; it lends a lovely, dusky Asian note.