This Gluten-Free Beef Stir Fry is an easy one-pan dinner! It’s full of juicy steak, tender vegetables and a simple, flavorful gluten-free stir fry sauce.
Plus it’s also dairy-free, soy-free, Paleo and Whole30 friendly.
(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)
Why this recipe works
Stir fries are one the best options for dinner: they’re a good combination of protein and vegetables and they’re full of flavor. But a lot of them use ingredients like soy sauce, cornstarch and other foods some of us can’t tolerate or try to avoid.
So this soy-free and gluten-free stir fry keeps the technique, flavor and most of the ingredients but makes a few simple swaps. The main difference is we’re making this stir fry without soy sauce. Instead we’re using coconut aminos, which has a similar flavor but is made without the soy or wheat found in soy sauce.
We’re using the coconut aminos to make a sesame ginger stir fry sauce that you can quickly whip up in a blender. And to thicken the sauce, we’re using arrowroot flour/starch instead of cornstarch.
A lot of beef stir fries use flank steak but that can be chewy if you don’t tenderize it correctly. So instead I recommend top sirloin steak. It’s an affordable cut that’s naturally tender. You just need to trim a bit of the fat off and it’s ready to go!
And I love sugar snap peas, so we’re tossing those with the steak, plus carrots and onions. Coat it all in the no soy stir fry sauce, serve it with cauliflower rice and you’re all set!
What you need
For the sauce:
- ½ cup coconut aminos – This will provide the same umami flavor as soy sauce but without the soy and wheat.
- ⅓ cup water
- 2 tablespoons unseasoned rice wine vinegar – This adds a bit of acid to balance the sauce.
- 2 inches of fresh ginger root, peeled and roughly chopped – The edge of a spoon works best for peeling ginger – yes, really!
- 1 garlic clove, peeled and roughly chopped – Yes, we’re just using one garlic clove because we want the ginger and sesame flavors to really shine.
- ¾ teaspoon toasted sesame oil – The toasted version of sesame oil has more flavor.
- ¼ teaspoon fine sea salt
For the steak:
- 1 pound top sirloin steak (see FAQ below if you’d rather use flank steak)
- ¾ teaspoon fine sea salt, divided
- 3 tablespoons avocado oil or coconut oil, divided
- 1 medium red or yellow onion
- 2 cups sugar snap peas
- 1 cup shredded carrots
- 1 tablespoon toasted sesame seeds
- 2 scallions (green onions), thinly sliced, light and dark green parts only – Save the white parts for something else, like scrambled eggs.
- Cauliflower rice, for serving
Equipment:
- a large skillet (12″)
- a cutting board
- a chef’s knife
- a blender
- measuring spoons (<– these are my favorite because they actually fit into spice jars)
- measuring cups
- a measuring glass
- a medium bowl
- a small bowl
- cooking tongs
- paper towels
How to make this Gluten-Free Beef Stir Fry
Step 1: Make the sauce by adding all the ingredients (coconut aminos, water, rice wine vinegar, ginger, garlic, sesame oil and salt) to a blender and blending until totally smooth, with no visible bits of ginger or garlic. Set aside.
Step 2: Trim any fat from the steak. Thinly slice against the grain (meaning, if you see the lines/fibers in the steak running in one direction, slice the steak against those lines, not along those lines).
Step 3: Heat 2 tablespoons of oil in the skillet over high heat. Add the steak and spread out into an even layer. Sprinkle with ½ teaspoon salt and let the steak cook, flipping once or twice, until brown on both sides, about 8 minutes total. The pan might get full of frothy liquid but that’s fine, we’re not looking for a dark sear. Turn off the heat and remove the steak to a medium bowl. Drain the greasy liquid into a small bowl.* Wipe the pan carefully (it doesn’t have to be totally clean or dry).
Step 4: While the steak is cooking, peel, halve and thinly slice the onion.
Step 5: Place the pan back over high heat. Add 1 tablespoon oil and then add the onions and ¼ teaspoon salt. Cook, stirring occasionally, until soft and transparent, about 8 minutes.
Step 6: Add the sugar snap peas and carrots and cook, stirring occasionally, until tender, about 5 minutes.
Step 7: Add the steak and any juices accumulated in the bowl. Add the sauce and stir everything together. Let the sauce simmer and thicken, stirring occasionally to make sure everything is coated with the sauce, about 2-3 minutes. Garnish with the toasted sesame seeds and sliced scallions and serve over cauliflower rice.
*You don’t want to dump grease down your sink’s drain. So let the grease cool to room temperature, then pour it into a bag or paper towels that are already in your trash (or pour into a little bag and then throw that in the trash).
Frequently Asked Questions (FAQ)
You can use flank steak instead of top sirloin. Because flank is a bit tougher, I highly recommend tenderizing it before starting the recipe. Thinly slice it against the grain and add to a medium bowl. Add 3 tablespoons water and ½ teaspoon baking soda. Toss it all together and let it sit while you make the sauce, then cook it as you would the top sirloin.
You can use 1 teaspoon ground ginger instead of the fresh ginger.
You can use ¼ teaspoon garlic powder instead of the garlic clove.
You can use snow peas, green beans or broccoli florets instead of the sugar snap peas.
You can make the soy free stir fry sauce up to 2 weeks in advance. Store in the fridge.
You can make the stir fry up to 3 days in advance. Store in the fridge. Reheat in a large skillet over medium-low heat, stirring occasionally.
You can freeze it (without the scallions or cauliflower rice), in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat in a large skillet over medium-low heat, stirring occasionally.
Other recipes you might like:
- Paleo Beef and Broccoli (gluten-free, Whole30)
- Chinese-Style Ribs (gluten-free, Paleo)
- Shrimp Fried Rice (gluten-free, Whole30)
- Paleo Chicken Skewers, Hawaiian-Style (gluten-free, Whole30)
Gluten-Free Beef Stir Fry (Paleo, Whole30)
Ingredients
For the sauce:
- ½ cup coconut aminos
- ⅓ cup water
- 2 tablespoons unseasoned rice wine vinegar
- 2 inches fresh ginger, peeled, roughly chopped
- 1 clove garlic, peeled, roughly chopped
- ¾ teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
For the steak:
- 1 pound top sirloin steak
- 3 tablespoons avocado oil or coconut oil, divided
- ¾ teaspoon fine sea salt, divided
- 1 medium yellow or red onion
- 2 cups sugar snap peas
- 1 cup shredded carrots
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced, light and dark green parts only
- For serving: cauliflower rice
Instructions
- Make the sauce by adding all the ingredients (coconut aminos, water, rice wine vinegar, ginger, garlic, sesame oil and salt) to a blender and blending until totally smooth, with no visible bits of ginger or garlic. Set aside.
- Pat the steak dry with paper towels and trim any fat. Thinly slice against the grain (meaning, if you see the lines/fibers in the steak running in one direction, slice the steak against those lines, not along those lines).
- Heat 2 tablespoons of oil in the skillet over high heat. Add the steak and spread out into an even layer. Sprinkle with ½ teaspoon salt and let the steak cook, flipping once or twice, until brown on both sides, about 8 minutes total. The pan might get full of frothy liquid but that's fine, we're not looking for a dark sear. Turn off the heat and remove the steak to a medium bowl. Drain the greasy liquid into a small bowl (see notes.) Wipe the pan carefully (it doesn't have to be totally clean or dry).
- While the steak is cooking, peel, halve and thinly slice the onion.
- Place the pan back over high heat. Add 1 tablespoon oil and then add the onions and ¼ teaspoon salt. Cook, stirring occasionally, until soft and transparent, about 8 minutes.
- Add the sugar snap peas and carrots and cook, stirring occasionally, until tender, about 5 minutes.
- Add the steak and any juices accumulated in the bowl. Add the sauce and stir everything together. Let the sauce simmer and thicken, stirring occasionally to make sure everything is coated with the sauce, about 2-3 minutes. Garnish with the toasted sesame seeds and sliced scallions and serve over cauliflower rice.
Leave a Reply