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.
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.
| Ingredient | What it does | Potential swaps |
| Flank steak | A tender cut of beef that’s perfect for stir fry! | NY strip |
| Coconut aminos | This is a soy and gluten free soy sauce swap. | Liquid aminos (keep in mind to adjust the salt, as this is saltier) |
| Rice vinegar | Adds a touch of acid. | Apple cider vinegar |
| Honey | Adds that sweet flavor! | Coconut sugar |
| Arrowroot starch | This coats the beef to make it crisp | Tapioca starch |
| Broccoli Florets, Sugar Snap Peas, and Baby Bok Choy | These veggies are perfect for stir-fries. | Cauliflower, zucchini, etc! |
| Avocado oil | A neutral oil that’s perfect for stir-fries. | Coconut oil |
Honey Garlic Beef Stir Fry
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Ingredients
For the sauce
- ⅓ 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
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.
Step one. To prepare the sauce, whisk the ingredients together. Set aside.
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.
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.
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.
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.
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.
Delicious! I’m AIP. I used broccoli, summer squash & zucchini (so I could pretend the extra color was the bell peppers I’m missing), and the boy choy. It was really good. Next time, I’m adding mushrooms and onions instead of the broccoli (only because I’m out of it right now). I think I might experiment with different veggies just so that it can feel like a different meal.
Thank you!!
This Honey Garlic Beef was so good! Very easy to make which is great for busy weeknights!!! We will keep this on the rotation for lunches and dinners! Today, I actually ate the leftovers for breakfast Thank you for such a great recipe!
So glad you enjoyed!!