Soy-Free Stir-Fried Noodles with Beef and Vegetables
Elevate your weeknight dinner routine with our Soy-Free Stir-Fried Noodles with Beef and Vegetables, a vibrant and wholesome dish packed with fresh, nutrient-rich ingredients and bold flavors. This easy-to-make recipe features tender rice noodles, succulent beef, and a medley of colorful vegetables like carrots, red bell pepper, and broccoli, all tossed in a tangy, umami-rich sauce made with coconut aminos—a perfect soy-free alternative. Flavored with garlic, ginger, and a hint of lime juice, this dish comes together in just 35 minutes, making it ideal for busy evenings. Whether you’re catering to dietary restrictions or simply seeking a healthier take on classic stir-fry, this recipe is guaranteed to impress. Serve hot and garnish with fresh green onions for that finishing touch! Perfect for family dinners or meal prep, these noodles are as satisfying as they are nutritious.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 12 oz Beef (sirloin or flank steak, thinly sliced)
- 2 tbsp Avocado oil (or any neutral cooking oil)
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 1 cup Carrots, julienned or cut into thin strips
- 1 Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 2 Green onions, thinly sliced
- 2 tbsp Lime juice, freshly squeezed
- 1.5 tbsp Coconut aminos (soy-free alternative to soy sauce)
- 1 tsp Sesame oil (optional, for extra flavor)
- 1 tsp Honey (or maple syrup for a vegan sweetener option)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the rice noodles according to the package instructions, then drain, rinse with cold water, and set aside.
In a small bowl, prepare the sauce by whisking together the lime juice, coconut aminos, sesame oil (if using), honey, salt, and black pepper. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the thinly sliced beef to the skillet in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add minced garlic and grated ginger, stirring frequently for 30 seconds until fragrant.
Add the carrots, red bell pepper, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked beef to the skillet along with the cooked rice noodles. Pour the prepared sauce over the mixture and toss everything together until well-coated and heated through.
Remove from heat, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.8 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2200 mg | 47% | |
*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.
