Soy-Free Stir-Fried Vegetables with Beef
Elevate your weeknight dinner routine with this flavorful Soy-Free Stir-Fried Vegetables with Beef recipe! Packed with vibrant, colorful veggies like broccoli, zucchini, and red bell peppers, and tender slices of beef, this dish balances savory and subtly sweet flavors using coconut aminos, a soy-free sauce alternative. Seasoned with garlic, ginger, and a touch of honey, this quick 35-minute stir-fry is perfect for those seeking a wholesome, allergy-friendly meal. The thickened sauce brings everything together beautifully, making it ideal for serving over steamed rice, quinoa, or cauliflower rice for a low-carb twist. Whether you're avoiding soy or simply craving a fresh, homemade alternative to takeout, this dish delivers bold flavors, rich textures, and pure satisfaction!
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Recipe Information
Ingredients
- 1 pound Beef sirloin (thinly sliced)
- 1 medium Zucchini (sliced into half moons)
- 2 cups Broccoli florets
- 1 medium Red bell pepper (sliced)
- 2 medium Carrots (julienned)
- 2 stalks Green onion (sliced into 1-inch pieces)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Avocado oil (or any neutral cooking oil)
- 1 quarter cup Coconut aminos (soy-free alternative to soy sauce)
- 3 tablespoons Beef broth (low sodium)
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan substitution)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together the coconut aminos, beef broth, rice vinegar, honey, and cornstarch. Set aside as the stir-fry sauce.
Season the sliced beef with salt and black pepper.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil.
Add the seasoned beef to the skillet in a single layer and stir-fry for 2-3 minutes, or until browned and just cooked through. Remove the beef from the skillet and set aside on a plate.
Add the remaining 2 tablespoons of avocado oil to the skillet and let it heat.
Add the garlic and ginger to the skillet, stir-frying for 30 seconds until fragrant.
Add the broccoli florets, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain a slight crunch.
Add the zucchini and green onion, stir-frying for another 2-3 minutes.
Return the cooked beef to the skillet, and pour in the prepared stir-fry sauce. Stir to combine everything evenly.
Continue cooking for 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables.
Remove the skillet from heat and serve the stir-fry immediately over steamed rice, quinoa, or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 82.9 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2719 mg | 58% | |
*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.
