Soy-Free Beef Stir-Fry with Vegetables and Rice
This flavorful Soy-Free Beef Stir-Fry with Vegetables and Rice is a quick and healthy weeknight dinner that’s bursting with fresh ingredients and bold, balanced flavors. Juicy, tender slices of beef sirloin are coated in a light cornstarch crust and stir-fried to perfection before being tossed with crisp, vibrant vegetables like broccoli, red bell pepper, and carrot. A zesty sauce made with honey, lemon juice, and fish sauce adds a savory-sweet tang to every bite, while garlic and ginger deliver an aromatic punch. Served over a fluffy bed of steamed rice, this soy-free twist on a classic stir-fry is ideal for those avoiding soy-based sauces but still craving a comforting, crowd-pleasing meal. Ready in just 35 minutes, it’s a wholesome and flavorful dish the whole family will love! Keywords: Soy-Free Beef Stir-Fry, easy stir-fry recipe, healthy dinner ideas, quick beef recipes, stir-fry with vegetables.
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Recipe Information
Ingredients
- 450 grams beef sirloin
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 large red bell pepper
- 150 grams broccoli florets
- 1 medium carrot
- 3 stalks green onions
- 3 cloves garlic
- 1 inch piece ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1 tablespoon fish sauce
- 4 cups cooked rice
Instructions
Begin by slicing the beef sirloin into thin, bite-sized strips. Place the beef in a bowl and add the cornstarch, tossing to coat the strips evenly.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the beef strips in batches, cooking until browned on all sides, approximately 3-4 minutes per batch. Remove the beef from the skillet and set aside.
While the beef is cooking, prepare the vegetables: slice the red bell pepper into thin strips, cut the carrot into matchsticks, and chop the green onions. Mince the garlic and ginger.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables. Season with salt and black pepper.
In a small bowl, mix together the honey, lemon juice, and fish sauce. Pour the sauce over the beef and vegetables, stirring to combine and ensure even coating. Cook for another 1-2 minutes until everything is heated through.
Turn off the heat and stir in the green onions.
Serve the stir-fry hot over a bed of cooked rice.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 29.4 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2728 mg | 58% | |
*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.
