Soy-Free Stir-Fried Beef with Vegetables
Elevate your weeknight dinner routine with this Soy-Free Stir-Fried Beef with Vegetables, a vibrant and wholesome dish packed with flavor and nutrition. Perfect for those avoiding soy-based products, this recipe substitutes traditional soy sauce with coconut aminos for a naturally sweet and savory twist. Tender slices of beef sirloin are stir-fried to perfection alongside crisp zucchini, carrots, bell peppers, and broccoli, creating a colorful medley of textures and nutrients. Fresh garlic and ginger lend aromatic depth, while sesame oil enhances the dish with a nutty richness. Tossed together in a thick, glossy sauce and ready in just 35 minutes, this stir-fry is delicious served over steamed rice or cauliflower rice, making it a family-friendly meal that’s gluten-free, paleo-friendly, and irresistibly satisfying.
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 60 ml coconut aminos
- 2 tablespoons sesame oil
- 1 large zucchini, julienned or thinly sliced
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 200 grams broccoli florets
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon cornstarch
- 60 ml water
- 2 tablespoons avocado oil or neutral cooking oil
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
In a small bowl, mix the coconut aminos, water, and cornstarch until smooth. Set this sauce mixture aside.
Heat 1 tablespoon of avocado oil or neutral cooking oil in a large skillet or wok over medium-high heat.
Add the thinly sliced beef to the skillet and stir-fry for 3-4 minutes until browned and just cooked through. Remove the beef from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Add the onion, carrot, zucchini, red bell pepper, and broccoli to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked beef to the skillet and stir to combine.
Give the coconut aminos sauce mixture a quick stir (to ensure the cornstarch is evenly distributed) and pour it over the beef and vegetables in the skillet.
Toss everything together and cook for 2-3 more minutes, allowing the sauce to thicken and coat the ingredients evenly.
Season with a pinch of salt and ground black pepper to taste.
Remove from heat and serve immediately over steamed rice or cauliflower rice.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 36.1 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3274 mg | 70% | |
*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.
