Soy-Free Stir-Fried Beef with Bell Peppers
Elevate your weeknight dinner routine with this Soy-Free Stir-Fried Beef with Bell Peppers, a vibrant and savory dish bursting with flavor. Perfect for those avoiding soy, this recipe uses coconut aminos as a wholesome alternative, blending beautifully with a medley of aromatic garlic, ginger, beef broth, and a touch of honey for a balanced, sweet-savory stir-fry sauce. Thinly sliced beef sirloin is seared to tender perfection and combined with crisp red, yellow, and green bell peppers for a colorful and nutrient-packed meal. Finished with a luscious sauce thickened with arrowroot powder, this gluten-free, soy-free recipe is easy to make in just 30 minutes. Serve it over fluffy white rice or low-carb cauliflower rice for a satisfying dinner that’s both allergy-friendly and irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Beef sirloin, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 large Yellow bell pepper, thinly sliced
- 1 large Green bell pepper, thinly sliced
- 0.25 cup Coconut aminos
- 0.25 cup Beef broth
- 1 tablespoon Honey
- 1 tablespoon Apple cider vinegar
- 3 cloves Fresh garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Arrowroot powder
- 1 tablespoon Water
- 2 tablespoons Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions, chopped
- 1 tablespoon Toasted sesame seeds (optional)
Instructions
In a small bowl, whisk together the coconut aminos, beef broth, honey, apple cider vinegar, minced garlic, and grated ginger to create the stir-fry sauce. Set aside.
In a separate small bowl, mix the arrowroot powder with water until smooth to form a slurry. Set aside.
Season the sliced beef with salt and black pepper.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
Add the beef to the skillet in a single layer, cooking for 2-3 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Toss in the sliced red, yellow, and green bell peppers.
Stir-fry the bell peppers for 3-4 minutes, until they are slightly softened but still maintain their crispness.
Return the cooked beef to the skillet with the bell peppers.
Pour the prepared stir-fry sauce over the beef and vegetables, stirring to coat everything evenly.
Add the arrowroot slurry to the skillet and stir well. Cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the beef and vegetables.
Remove the skillet from heat and garnish the stir-fry with chopped green onions and toasted sesame seeds, if using.
Serve hot, either on its own or over a bed of rice or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 47.8 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2680 mg | 57% | |
*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.
