Soy-Free Stir-Fried Vegetables with Meat
Elevate your weeknight meals with this vibrant and flavorful Soy-Free Stir-Fried Vegetables with Meat recipe, perfect for those seeking a gluten-free and soy-free option! Packed with nutrient-rich vegetables like zucchini, carrots, red bell pepper, and broccoli florets, this colorful dish combines tender slices of chicken breast or beef sirloin with a savory homemade sauce featuring coconut aminos, fish sauce (optional), rice vinegar, and a touch of honey for a subtle sweetness. Aromatic garlic and ginger infuse the stir-fry with irresistible depth while avocado oil ensures a crisp, lightly caramelized finish. Ready in just 30 minutes, this wholesome stir-fry is ideal for busy evenings and pairs beautifully with jasmine rice or cauliflower rice for a complete meal. Enjoy a guilt-free and allergen-friendly twist on classic stir-fry, bursting with flavor and perfect for the whole family!
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Recipe Information
Ingredients
- 500 grams Chicken breast or beef sirloin (thinly sliced)
- 1 large Zucchini (sliced into half-moons)
- 2 medium Carrots (julienned)
- 1 large Red bell pepper (sliced into thin strips)
- 250 grams Broccoli florets
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Avocado oil or vegetable oil
- 3 tablespoons Coconut aminos (soy-free umami seasoning)
- 1 teaspoon Fish sauce (optional for extra depth, ensure it's soy-free)
- 2 teaspoons Rice vinegar
- 1 teaspoon Honey (optional for a hint of sweetness)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
In a small mixing bowl, whisk together the coconut aminos, fish sauce (if using), rice vinegar, honey (if using), salt, black pepper, and cornstarch with 2 tablespoons of water. Set the sauce aside.
Place a large wok or skillet over medium-high heat and add 1 tablespoon of avocado oil.
Once the oil is hot, add the sliced meat to the wok. Stir-fry for 3-4 minutes until the meat is browned and cooked through. Remove the meat from the pan and set it aside.
Add the remaining 2 tablespoons of avocado oil to the wok. Once hot, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the carrots and broccoli florets to the wok first, as they take longer to cook. Stir-fry for 3 minutes.
Next, add the zucchini and red bell pepper. Stir-fry all vegetables together for another 3-4 minutes until they are vibrant and slightly tender but still crisp.
Return the cooked meat to the wok and pour the prepared sauce over the stir-fry. Toss everything together to ensure the meat and vegetables are evenly coated in the sauce.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and serve immediately. This dish pairs well with jasmine rice or cauliflower rice for a lighter option.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 36.3 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2527 mg | 54% | |
*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.
