Candida Diet Friendly Asian-Style Beef and Bok Choy
Stir-fry cravings are real, and this savory beef and bok choy dish delivers all the bold, umami-rich satisfaction you're after without a single ingredient that would derail your gut-healing protocol. Coconut aminos stand in for conventional soy sauce, keeping the deep, slightly sweet flavor you expect from an Asian-inspired stir-fry while skipping the sugar and fermented soy that can be problematic on a candida-conscious plan. Arrowroot powder thickens the glossy sauce cleanly, fresh ginger and garlic bring serious aromatic punch, and a splash of apple cider vinegar adds just enough brightness to tie everything together. The bok choy gets a quick char in coconut oil that caramelizes the cut sides beautifully, while the flank steak is seared fast over high heat so it stays tender and juicy rather than tough. Everything comes together in one skillet in well under 30 minutes, making this a genuinely weeknight-friendly dinner for four. It's the kind of meal that proves eating to support your health doesn't have to mean bland or boring — this one is anything but.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain
- 2 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 tablespoons per serving, which is likely fine.
- 1 tsp sesame oil
- ½ tsp arrowroot powder
For the sauce
- 3 tbsp coconut aminosIngredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 tablespoons per serving, which is likely fine.
- 2 tbsp chicken broth
- 1 tsp apple cider vinegar
- 1 tsp arrowroot powder
- ¼ tsp crushed red pepper flakes
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 lb baby bok choy, halved lengthwise
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ tsp salt
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/2 tsp arrowroot powder. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, chicken broth, apple cider vinegar, 1 tsp arrowroot powder, and red pepper flakes until smooth. Set aside.
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