Soy-Free Beef and Broccoli Stir-Fry
Skip the soy without sacrificing flavor with this irresistible Soy-Free Beef and Broccoli Stir-Fry! Tender slices of marinated flank steak are perfectly seared alongside vibrant broccoli and sweet red bell peppers in a richly savory sauce made with coconut aminos, sesame oil, and a hint of honey. Infused with garlic and fresh ginger, this healthy stir-fry is a quick, 30-minute meal that’s free of soy and packed with bold taste. Serve it over rice or cauliflower rice for a customizable, satisfying dinner that’s perfect for weeknight cravings or meal prep. Your taste buds will thank you!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 cups broccoli florets
- 0.5 cup coconut aminos
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 0.5 cup beef broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 green onions, sliced
- 0.5 teaspoon black pepper
Instructions
Slice the flank steak thinly against the grain and place it in a medium bowl.
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.
Add the cornstarch slurry to the sliced beef, tossing well to coat. Let it marinate while preparing other ingredients.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and red bell pepper slices. Stir-fry for 3-4 minutes until they are bright and slightly tender-crisp. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Increase the heat to high, and add the marinated beef slices to the skillet. Stir-fry the beef for 3-5 minutes until it is browned and cooked through.
Reduce the heat to medium, and return the broccoli and bell peppers to the skillet with the beef.
In a small bowl, whisk together the coconut aminos, beef broth, rice vinegar, sesame oil, and honey. Pour the sauce over the beef and vegetables.
Toss everything well to combine, allowing the sauce to thicken slightly and coat all ingredients. This should take about 1-2 minutes.
Season with black pepper to taste.
Garnish the stir-fry with sliced green onions before serving.
Serve hot with rice or cauliflower rice if desired.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 49.1 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
