Soy-Free Classic Stir-Fried Beef with Vegetables
Elevate your weeknight dinners with this **Soy-Free Classic Stir-Fried Beef with Vegetables**, a delightful twist on the traditional stir-fry that’s perfect for those avoiding soy. Tender strips of beef sirloin are marinated with cornstarch for a silky texture, then seared to perfection before being tossed with vibrant red bell peppers, crisp broccoli, and sweet carrots. The savory sauce, made with coconut aminos, beef broth, and a hint of sesame oil, delivers umami-rich flavors without the need for soy sauce. Infused with fresh garlic and ginger, this dish is quick to prepare—ready in just 35 minutes—and ideal for serving over fluffy rice or noodles. Packed with color, nutrients, and irresistible flavor, this stir-fry is a true crowd-pleaser for soy-free and gluten-free diets alike.
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 1 large Carrot
- 3 Garlic cloves
- 1 inch Ginger root
- 4 tablespoons Coconut aminos
- 0.5 cup Beef broth
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 Green onions
- 4 cups Cooked rice or noodles
Instructions
Thinly slice the beef sirloin against the grain into bite-sized strips.
In a medium bowl, toss the sliced beef with cornstarch, salt, and black pepper. Set aside for 10 minutes.
Slice the red bell pepper into thin strips and the carrot into matchsticks. Chop the broccoli into bite-sized florets. Mince the garlic cloves and grate the ginger.
In a large pan or wok, heat 2 tablespoons of vegetable oil over high heat. Add the beef in a single layer and cook until browned on both sides, about 1-2 minutes per side. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and stir-fry briefly, about 30 seconds, until fragrant.
Add the red bell pepper, broccoli, and carrot to the pan. Stir-fry for 2-3 minutes until the vegetables are vibrant and tender-crisp.
Return the beef to the pan. Add coconut aminos, beef broth, rice vinegar, and sesame oil. Stir everything together, letting it simmer for 2 minutes for the flavors to meld.
Slice the green onions and scatter over the stir-fry for garnish.
Serve the stir-fried beef and vegetables immediately over bowls of cooked rice or noodles.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 23.4 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2836 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.
