Soy-Free Stir-Fried Vegetables with Ground Meat
Elevate your weeknight dinner routine with this Soy-Free Stir-Fried Vegetables with Ground Meat recipe, a flavorful and wholesome dish packed with vibrant colors and nutrient-rich ingredients. Featuring tender ground beef or chicken, crisp julienned carrots, bell pepper, zucchini, and broccoli florets, all infused with the savory goodness of coconut aminos—a soy-free soy sauce alternative—this stir-fry is perfect for those with dietary restrictions or soy allergies. Enhanced with fragrant fresh ginger and garlic, and balanced with a hint of sweetness from honey or maple syrup, every bite delivers irresistible umami flavor. Ready in just 35 minutes, this gluten-free and customizable dish pairs beautifully with fluffy rice or low-carb cauliflower rice, making it a crowd-pleasing option suitable for a variety of diets.
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Recipe Information
Ingredients
- 1 pound Ground beef or ground chicken
- 2 tablespoons Avocado oil or olive oil
- 2 medium, julienned Carrot
- 1 medium, sliced into half-moons Zucchini
- 1 medium, sliced into thin strips Red bell pepper
- 2 cups Broccoli florets
- 3 stalks, thinly sliced Green onions
- 3 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 3 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup (optional for sweetness)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil (optional for finishing)
- 2 cups, for serving Cooked rice or cauliflower rice
Instructions
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil or olive oil.
Add the ground meat to the pan and cook, breaking it up into small pieces with a spatula, until browned and fully cooked, about 6–8 minutes. Remove the meat from the skillet and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
Add the carrot, zucchini, red bell pepper, and broccoli florets. Stir-fry the vegetables for 5–7 minutes until they are tender but still crisp.
Return the cooked ground meat to the skillet and mix well with the vegetables.
In a small bowl, combine the coconut aminos, rice vinegar, and honey or maple syrup (if using). Pour this sauce over the meat and vegetables in the skillet.
Stir everything together and cook for an additional 2–3 minutes, allowing the sauce to coat the mixture evenly and heat through.
Season with salt and black pepper to taste. Optionally, drizzle sesame oil for added flavor before serving.
Serve hot over cooked rice or cauliflower rice, garnished with sliced green onions.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 40.5 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2508 mg | 53% | |
*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.
