Soy-Free Spicy Beef Stir-Fry
Dive into bold flavors with this Soy-Free Spicy Beef Stir-Fry! Perfectly seared flank steak meets crisp, vibrant vegetables in a savory, slightly sweet sauce made with coconut aminos, rice vinegar, and a touch of maple syrup. Enhanced by the warmth of garlic and fresh ginger, this stir-fry skips soy sauce for a healthier alternative while still delivering that irresistible umami punch. Finished with optional green onion and sesame seeds for garnish, this quick and easy stir-fry is ready in just 30 minutes and pairs beautifully with steamed rice or cauliflower rice. Ideal for weeknight dinners, this soy-free, gluten-free recipe balances spice, texture, and nutrition in every bite!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Arrowroot powder (or cornstarch)
- 0.25 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Chili garlic paste
- 1.5 tablespoons Maple syrup
- 2 teaspoons Sesame oil
- 2 tablespoons Avocado oil (for cooking)
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 Carrot, thinly sliced
- 2 Green onion, sliced (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the flank steak by slicing it thinly against the grain into bite-sized strips.
In a small bowl, toss the sliced beef with the arrowroot powder to coat evenly. Set aside.
In another small bowl, whisk together the coconut aminos, rice vinegar, chili garlic paste, maple syrup, and sesame oil to create the sauce. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and sear for 2-3 minutes per side, until browned. Remove and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Pour in the sauce, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
Remove from heat and garnish with sliced green onion and sesame seeds, if desired. Serve hot over steamed rice or cauliflower rice.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 44.1 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 231 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2010 mg | 43% | |
*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.
