Candida Diet Friendly Beef and Zucchini Stir-Fry with Coconut Aminos
Stir-fry cravings are real, and this sizzling skillet of flank steak and fresh vegetables delivers everything you want — savory depth, tender-crisp veggies, and a glossy sauce — without any of the ingredients that typically make this style of cooking off-limits. Conventional soy sauce is swapped for coconut aminos, which brings that rich, umami-forward flavor while staying free of the fermented grains and sugars that can be problematic on a candida protocol. Arrowroot starch steps in as a thickener, giving the sauce that satisfying, restaurant-style cling without cornstarch or any refined starches. The vegetables — broccoli, zucchini, and red bell pepper — are stir-fried hot and fast so they stay bright and crisp rather than soggy, and the beef is seared in batches to get a proper brown crust before everything comes together in the pan. A finishing drizzle of sesame oil and a handful of scallion greens pull the whole dish together in a way that feels genuinely indulgent. It serves four and comes together in well under an hour, making it a realistic weeknight option even when you're cooking within tight parameters.
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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 tbsp arrowroot starch
- ½ tsp salt
- 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 1 1/2 tablespoons per serving, which is likely fine.
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes (optional)
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions, white and light green parts only, thinly sliced, dark green tops reserved for garnish
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 tbsp sesame oil
For serving
- scallion dark green tops, 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 tbsp arrowroot starch, salt, and black pepper. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, ground ginger, and red pepper flakes, if using. Set aside.
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