Candida Diet Friendly Ginger-Scallion Beef Skillet
Bright with fresh ginger, fragrant garlic, and a glossy sauce built from bone broth and coconut aminos, this beef skillet delivers the kind of bold, satisfying flavors that can feel hard to come by when you're navigating a strict anti-fungal eating plan. Coconut aminos stand in for soy sauce seamlessly, bringing that savory depth without the fermented grains or added sugars that can derail progress. Arrowroot starch does the thickening work here, keeping the sauce silky and clingy without any cornstarch or flour in sight. A splash of apple cider vinegar and a hit of turmeric round out the sauce with brightness and warmth, both ingredients that fit comfortably within candida-conscious cooking. The high-heat sear on the flank steak is the real secret — getting that deep, caramelized crust before the vegetables even hit the pan means you're not sacrificing any of the richness that makes a stir-fry worth eating. Carrots and scallions add crunch, color, and natural sweetness that feels indulgent without pushing outside the boundaries of what works for this way of eating. It comes together in one skillet, which means less cleanup and more time actually enjoying a dinner that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ 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 teaspoons per serving, which is likely fine.
- 1 tbsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the skillet
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, thinly sliced into matchsticks
- 1 bunch scallions (about 6), white and light green parts cut into 2-inch pieces, dark green tops thinly sliced and reserved for garnish
- 2 medium carrots, peeled and cut into thin matchsticks
For the sauce
- ½ cup bone broth
- 2 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 teaspoons per serving, which is likely fine.
- 1 tsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 1 tbsp cold water
Instructions
- 1
In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp grated ginger, and 1 tsp arrowroot starch. Add the sliced beef and toss to coat evenly. Set aside while you prepare the remaining ingredients.
- 2
In a separate small bowl, stir together the bone broth, 2 tbsp coconut aminos, apple cider vinegar, turmeric, ground ginger, and salt. In a second small bowl, stir the remaining 1 tsp arrowroot starch with 1 tbsp cold water until smooth. Set both bowls near the stove.
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