Soy-Free Classic Stir-Fried Beef
Elevate your weeknight dinners with this Soy-Free Classic Stir-Fried Beef recipe, a savory and satisfying twist on a takeout favorite. Tender strips of beef sirloin are marinated in coconut aminos—a perfect soy sauce alternative—alongside cornstarch for added silkiness, then quickly seared to perfection. Vibrant red bell peppers, crisp-tender broccoli, and sweet julienned carrots bring a colorful medley of flavors and textures to each bite, while fragrant garlic, ginger, and a touch of sesame oil create irresistible depth. With just 35 minutes from prep to plate, this recipe is ideal for busy schedules and pairs beautifully with steamed rice or noodles. Perfect for soy-free diets, this stir-fry is a healthy and delicious way to enjoy Asian-inspired cuisine at home!
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 4 tablespoons coconut aminos
- 1 tablespoon cornstarch
- 3 tablespoons canola oil
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, chopped
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 0.25 cup water
Instructions
Slice the beef sirloin thinly across the grain into strips about 1/4 inch thick. Place in a bowl.
Add cornstarch and 2 tablespoons of coconut aminos to the beef, mixing well to coat. Let it marinate for about 10 minutes.
Heat a large wok or non-stick pan over medium-high heat and add 2 tablespoons of canola oil.
Add the marinated beef strips to the hot pan, spreading them out in a single layer. Stir-fry until browned and just cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
In the same pan, add the remaining tablespoon of canola oil. Add the minced ginger and garlic, stir-frying for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the pan. Stir-fry the vegetables for about 3-4 minutes, until they are crisp-tender.
Return the beef to the pan with the vegetables. Pour in the remaining 2 tablespoons of coconut aminos and 1/4 cup of water. Stir well to combine everything.
Drizzle the stir-fry with 1 teaspoon of sesame oil, sprinkle with black pepper to taste, and toss in the chopped green onions.
Serve hot, preferably over steamed rice or noodles as desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 27.3 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2811 mg | 60% | |
*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.
