Soy-Free Stir-Fried Vegetables with Meat

Elevate your weeknight dinner routine with this vibrant and flavorful Soy-Free Stir-Fried Vegetables with Meat recipe. Perfectly seared chicken breast or beef sirloin pairs beautifully with a colorful medley of zucchini, carrots, red bell pepper, and broccoli, all coated in a savory homemade sauce made with coconut aminos, grated ginger, and garlic. Unlike traditional stir-fries, this dish is completely soy-free, offering a light yet umami-packed alternative that’s easy on sensitive diets. Ready in just 30 minutes, this quick and nutritious stir-fry is ideal for busy nights and pairs wonderfully with jasmine rice or low-carb cauliflower rice. Whether you're looking for a healthy dinner idea or simply craving a guilt-free takeout-inspired meal, this recipe delivers bold flavors with every bite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Place a large wok or skillet over medium-high heat and add 1 tablespoon of avocado oil.

Step 3

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.

Step 4

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.

Step 5

Add the carrots and broccoli florets to the wok first, as they take longer to cook. Stir-fry for 3 minutes.

Step 6

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.

Step 7

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.

Step 8

Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 9

Remove from heat and serve immediately. This dish pairs well with jasmine rice or cauliflower rice for a lighter option.

Nutrition Facts

Serving size	(1390.2g)

Amount per serving	% Daily Value*
Calories	1497.9

Total Fat 61.4g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 0g
Cholesterol 425mg	0%
Sodium 2990.7mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 36.3g
Protein 170.2g	0%

Vitamin D 65IU	0%
Calcium 258.4mg	0%
Iron 8.8mg	0%
Potassium 2526.8mg	0%

*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.

Source of Calories

Fat: 37.3%

Protein: 45.9%

Carbs: 16.9%