Soy-Free Minced Meat Stir-Fry
Elevate your weeknight dinners with this irresistible Soy-Free Minced Meat Stir-Fry, a quick and wholesome recipe that’s packed with flavor and free of traditional soy-based sauces. Juicy ground beef is beautifully complemented by a medley of colorful vegetables, including crispy broccoli, sweet red bell pepper, and julienned carrots, creating a vibrant, nutrient-rich dish. A unique blend of balsamic vinegar, lemon juice, and garlic infuses the stir-fry with tangy and aromatic notes, while a simple cornstarch-thickened beef broth forms a glossy, satisfying sauce. Perfectly balanced with a touch of black pepper and served piping hot, this versatile recipe pairs wonderfully with rice, noodles, or even lettuce wraps for a low-carb twist. Ready in just 30 minutes, this soy-free and family-friendly delight is an easy crowd-pleaser for those craving a savory, healthy stir-fry without compromise!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 large red bell pepper
- 1 cup broccoli
- 1 medium carrot
- 3 stalks green onions
- 3 cloves garlic
- 1 inch piece ginger
- 2 tablespoons olive oil
- 1 medium carrot
- 5 sliced water chestnuts
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon cornstarch
- 100 ml beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Instructions
Wash and prepare all the vegetables: dice the red bell pepper, slice the broccoli into small florets, julienne the carrot, and thinly slice the green onions. Mince the garlic and finely grate the ginger.
In a small bowl, mix the beef broth, balsamic vinegar, lemon juice, and cornstarch. Stir until the cornstarch is fully dissolved. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, sauté for 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Season with black pepper and salt.
Transfer the cooked beef to a plate and place the skillet back on the heat. Add the remaining tablespoon of olive oil.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet along with the sliced water chestnuts. Stir to combine all the ingredients.
Lower the heat to medium, add the broth mixture to the skillet, and stir well to coat everything. Cook for another 2-3 minutes, allowing the sauce to thicken.
Turn off the heat, mix in the sliced green onions, and serve immediately with rice or noodles.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 17.1 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2763 mg | 59% | |
*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.
