Candida Diet Friendly Beef and Broccoli Crunch Bowl
This bowl delivers everything you want from a takeout-style dinner — savory, gingery beef, crisp-tender broccoli, and a glossy sauce — without a single ingredient that would derail a candida protocol. Coconut aminos stand in for soy sauce, keeping the flavor deep and umami-rich while avoiding the sugars and fermented grains that can be problematic. Apple cider vinegar brings a bright, tangy lift to both the marinade and the sauce, and arrowroot powder thickens everything beautifully without any grain-based starch. Instead of white rice, cauliflower is pulsed into fluffy grains and pan-toasted in coconut oil until the edges go lightly golden — it's genuinely satisfying, not just a sad substitute. The finishing touch of toasted almonds and sesame seeds adds a nutty crunch that makes each bowl feel complete and restaurant-worthy. Serves four, so it's a solid option for meal prep or a weeknight dinner the whole table can get behind.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak, thinly sliced against the grain
- 3 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 2 1/4 teaspoons per serving, which is likely fine.
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 tsp arrowroot powder
- ½ tsp ground ginger
- ¼ tsp black pepper
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 2 1/4 teaspoons per serving, which is likely fine.
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot powder
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ cup water
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the stir-fry
- 4 cups broccoli florets (about 1 medium head)
- 2 tbsp coconut oil, divided
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp salt
For the crunch topping
- ¼ cup raw almonds, roughly chopped
- 2 tbsp sesame seeds
Instructions
- 1
In a large bowl, combine the flank steak with 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tsp sesame oil, 1 tsp arrowroot powder, ½ tsp ground ginger, and ¼ tsp black pepper. Toss until every slice is evenly coated, then let the beef marinate at room temperature for 15 minutes.
- 2
While the beef marinates, make the cauliflower rice: pulse the cauliflower florets in a food processor in two batches until they resemble coarse grains, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater.
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