Candida Diet Friendly Beef and Broccoli Stir-Fry with Coconut Aminos
This sizzling stir-fry delivers all the savory, glossy satisfaction of a classic takeout order without any of the ingredients that tend to derail a candida-conscious eating plan. The swap that makes it work is coconut aminos in place of conventional soy sauce — it brings that deep, umami-rich flavor without the sugar load or fermented soy that many people following this protocol try to avoid. Arrowroot starch steps in as a clean thickener for both the marinade and the sauce, giving you that restaurant-style glossy coating on the beef and broccoli without relying on cornstarch or flour. Flank steak gets a quick 15-minute marinade before hitting a screaming-hot skillet, so it comes out beautifully seared and tender rather than chewy. The broccoli is cooked separately first to keep it bright green with just a little bite, then everything comes together in a glossy, ginger-forward sauce that clings to every piece. A drizzle of toasted sesame oil and a scatter of scallion greens finish the dish with freshness and depth. It serves four, making it an easy weeknight dinner that feels indulgent without working against your goals.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 tbsp arrowroot starch
- ¼ tsp salt
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.
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- 1 tsp arrowroot starch
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
For the stir-fry
- 3 tbsp coconut oil, divided
- 4 cups broccoli florets (about 1 large head)
- 1 tbsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, toss the sliced flank steak with 2 tbsp coconut aminos, 1 tbsp arrowroot starch, and 1/4 tsp salt until evenly coated. Set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the 3 tbsp coconut aminos, apple cider vinegar, chicken broth, 1 tsp arrowroot starch, and toasted sesame oil until smooth. Add the red pepper flakes, if using. Set the sauce aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!