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5 from 2 reviews

This honey garlic beef stir fry is the perfect, flavor-packed one-pan meal! Learn how to make perfectly tender beef and a stir-fry sauce without soy or gluten.

Honey garlic beef stir fry in a pan with a wooden spoon.

Why This Honey Garlic Beef Will Be Your Go-To Gluten-Free Dinner!

Honey and garlic is one of those magic flavor combinations that always taste good! It tastes especially good in this simple stir fry. This stir fry is made with flank steak, broccoli, snap peas, bok choy, and a honey garlic sauce that’s sticky, sweet, savory and all around packed with flavor.

Here’s why you’re gonna love it…

  • Gluten-free stir-fry without soy sauce. This recipe uses a quick stir-fry sauce made with coconut aminos instead of soy sauce for a gluten and soy-free sauce.
  • It’s easy to make. The steps are straightforward and simple! No fancy methods which make it beginner friendly, or perfect for anyone that’s just trying to keep it simple.
  • It’s a one-pan meal. No dirtying too many dishes with this one! All you need is one big pan and a few prep dishes to make this nourishing meal.

Recipe Ingredients & Swaps

See the recipe card below for full information on ingredients and quantities.

All of the ingredients for honey garlic beef stir fry before cooking.
IngredientWhat it doesPotential swaps
Flank steakA tender cut of beef that’s perfect for stir fry!NY strip
Coconut aminosThis is a soy and gluten free soy sauce swap. Liquid aminos (keep in mind to adjust the salt, as this is saltier)
Rice vinegarAdds a touch of acid. Apple cider vinegar
HoneyAdds that sweet flavor!Coconut sugar
Arrowroot starchThis coats the beef to make it crispTapioca starch
Broccoli Florets, Sugar Snap Peas, and Baby Bok ChoyThese veggies are perfect for stir-fries.Cauliflower, zucchini, etc!
Avocado oilA neutral oil that’s perfect for stir-fries. Coconut oil
Honey garlic beef stir fry served over rice.
Honey garlic beef stir fry in a pan with a wooden spoon.
5 from 2 reviews

Honey Garlic Beef Stir Fry

This honey garlic beef stir fry is the perfect, flavor-packed one-pan meal! Learn how to make perfectly tender beef and a stir-fry sauce without soy or gluten.
Jump to Recipe
5 from 2 reviews

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Ingredients
 

For the sauce

  • cup coconut aminos
  • 1 tsp rice vinegar, sub apple cider vinegar for AIP
  • 2 tbsp honey

For the stir fry

  • 1 lb flank steak
  • Salt and pepper, omit pepper for AIP
  • 3 tbsp arrowroot starch
  • 2-3 tbsp avocado oil
  • 1 cup broccoli florets
  • 1 cup sugar snap peas, sub more broccoli for AIP
  • 1 head baby bok choy, chopped
  • 4 cloves garlic, minced
  • 2 tbsp green onion, chopped

Instructions
 

  • To prepare the sauce, whisk the ingredients together. Set aside.
  • Prepare the flank steak by using a sharp knife to slice against the grain into about 1″ bite-sized slices.
  • Add the steak to a bowl and season with salt and pepper. Top with arrowroot starch and toss to thoroughly coat.
  • Using a large, deep pan set to medium heat add 2 tbsp of avocado oil to the pan along. Once the oil is shimmering, add the broccoli and snap peas. Lightly salt and saute for 3-4 minutes. Add the bok choy and lightly saute.
  • Reduce the heat to low and add a splash of water (about 2-3 tbsp) and cover for 2 minutes to allow the vegetables to steam and soften further.
  • Remove the lid and add garlic. Saute for another 2-3 minutes or until the bok choy is softened and the garlic is fragrant. Set the vegetables aside on a covered plate ot keep them warm.
  • Return the pan to medium-high heat and add more oil. Once the oil is hot and shimmering, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steaks is cooked. It's key to work in batches and not overcrowd the pan!
  • Once all of the steak is cooked reduce the heat, and add it all back to the pan along with the vegetables and the sauce. Stir until the sauce coats the beef and vegetables.
  • Serve topped with green onion!

Notes

Make sure to use a large pan and avoid overcrowding the pan! This is key to ensure that the beef gets crisp and not soggy.
To reheat this meal, add it to a pan on low heat and add a small splash of chicken or beef broth to rehydrate the sauce. 
 
Serving: 1serving, Calories: 324kcal, Carbohydrates: 25.8g, Protein: 26.1g, Fat: 12.9g, Fiber: 1.8g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

How to Make Honey Garlic Beef Stir Fry

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

The stir fry sauce being made in a bowl.

Step one. To prepare the sauce, whisk the ingredients together. Set aside.

The steak covered in salt, pepper, and arrowroot powder.

Step two. Prepare the flank steak by using a sharp knife to slice against the grain into about 1″ bite-sized slices. Add the steak to a bowl and season with salt and pepper. Top with arrowroot starch and toss to thoroughly coat.

The vegetables sauting in a pan.

Step three. Saute the broccoli and snap peas. Lightly salt and saute for 3-4 minutes. Add the bok choy and lightly saute. Remove the lid and add garlic. Saute for another 2-3 minutes or until the bok choy is softened and the garlic is fragrant. Set the vegetables aside on a covered plate to keep them warm.

The flank steak sauting in a pan.

Step four. Add half of the steak slices to the pan. Cook for 2-3 minutes on each side, and repeat until all of the steaks is cooked.

The vegetables and the beef sauting in a pan.

Step five. Once all of the steak is cooked reduce the heat, and add it all back to the pan along with the vegetables and the sauce.

The final stir fry with the flank steak and vegetables and sauce in the pan before serving.

Step six. Stir until the sauce coats the beef and vegetables. Enjoy!

Michelle’s Tips & Tricks

  • Make sure the beef is sliced thin! This helps to make sure the beef stays tender and crisp.
  • Double the recipe and reheat it for later. This recipe honestly goes pretty fast in my house, so double it to make it last longer!
  • Switch up the veggies. You can also use other veggies like carrots, bell peppers, and cauliflower!

Can you make this recipe ahead of time? How do you reheat it?

This recipe is best fresh, but it also reheats well. I simply store it in glass in the fridge for 2-3 days.

To reheat this meal, add it to a pan on low heat and add a small splash of chicken or beef broth to rehydrate the sauce. 

More Gluten Free Stir Fry Recipes to Try: