Soy-Free Beef Stir-Fry
Elevate your weeknight dinners with this vibrant and flavorful Soy-Free Beef Stir-Fry! Packed with tender strips of beef sirloin, crisp red bell peppers, fresh broccoli, and colorful zucchini and carrots, this quick and healthy recipe delivers all the bold tastes of a classic stir-fry without relying on soy-based sauces. Instead, a savory blend of balsamic vinegar, fish sauce, lime juice, and honey creates a perfectly balanced, umami-rich glaze that coats every bite. Fresh ginger and garlic add aromatic depth, while a sprinkle of chili flakes provides a gentle kick. Ready in just 35 minutes, this recipe is ideal for busy nights and is a delicious gluten-free option when served over steamed rice or your favorite grain. Perfect for those seeking soy-free alternatives, this dish proves that bold, satisfying flavors don't have to skip a beat!
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Recipe Information
Ingredients
- 1 pound Beef sirloin
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Zucchini
- 2 stalks Green onions
- 4 Garlic cloves
- 1 inch Ginger
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 2 teaspoons Cornstarch
- 1 tablespoon Honey
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Water
- 0.5 teaspoon Chili flakes
Instructions
Thinly slice the beef sirloin against the grain into bite-sized strips.
Slice the red bell pepper, broccoli florets, carrot, and zucchini into uniform pieces for even cooking.
Mince the garlic cloves and finely grate the ginger.
In a small bowl, mix together balsamic vinegar, fish sauce, lime juice, honey, water, and cornstarch. Stir well to combine.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the beef strips to the skillet in a single layer and sear for about 2-3 minutes until browned. Remove the beef and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli, carrot, and zucchini to the skillet. Stir-fry for about 5-7 minutes until tender-crisp.
Return the beef to the skillet and pour in the prepared sauce mixture.
Stir everything together, cooking until the sauce thickens and coats the beef and vegetables, about 2-3 minutes.
Add salt, black pepper, and chili flakes to taste, stirring to combine.
Slice green onions and sprinkle on top before serving.
Serve hot with rice or your favorite side.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 47.6 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2988 mg | 64% | |
*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.
