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Although we cannot use store-bought Asian sauces on the SCD, we realized that we could get the same tangy flavoring by using vinegar and honey. The peanut oil and fresh peanuts add a nutty balance.


2 tablespoons (30 mL) peanut oil
4 cloves garlic, peeled and chopped fine
1 medium onion, peeled and chopped fine
2 teaspoons sea salt
1 tablespoon fresh basil, chopped fine
1 pound (440 g) lean beef strips
2 tablespoons (30 mL) white wine vinegar
2 tablespoons (40 g) honey
G-½ cup (38-75 g)) whole peanuts*, optional
1 orange (or red) bell pepper, seeded and cut into thin strips


1. In a wok, or large stir-fry pan, over the stovetop, heat the peanut oil on medium-high heat until it is ready
2. Add in the garlic, onions, bell pepper, salt, and basil
3. Stir-fry vegetables until slightly soft, about 5-10 Next, add in the beef and continue to stir-fry on medium-high heat
4. Finally add in the vinegar, honey, and whole peanuts
5. Toss frequently, until beef is cooked through, approximately 10-15 minutes
6. minutes
7. *Note: Wait for at least 6 months after symptoms have cleared to try whole peanuts


4-6 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0