Candida Diet Friendly Beef and Vegetable Stir-Fry
Sizzling beef, charred broccoli, and a glossy ginger-turmeric sauce — this stir-fry delivers the kind of bold, satisfying flavors that can feel hard to come by when you're keeping sugar, gluten, and fermented ingredients off the table. The secret weapon here is coconut aminos, which stands in for soy sauce beautifully and keeps the whole dish free from the yeast-feeding culprits that make so many takeout-style meals off-limits. A bright hit of fresh lemon juice and twice the ginger — once in the marinade, once in the wok — builds real depth without relying on anything problematic. Arrowroot starch does the thickening work, pulling the sauce into that restaurant-style glossy coat you'd normally only get from cornstarch or sugar-heavy bottled sauces. The vegetables are cooked hot and fast so they stay tender-crisp with a little char at the edges, which makes every bite genuinely interesting. Everything comes together in one wok, the timing is straightforward, and the result is a weeknight dinner that feels indulgent without derailing your protocol.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, 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 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 fresh lemon juice
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For the stir-fry
- 3 tbsp avocado oil, divided
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 red bell pepper, thinly sliced
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp arrowroot starch, and 1/4 tsp salt. 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, lemon juice, 1 tsp arrowroot starch, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until smooth. Set aside.
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