Clean Eating Beef Stir-Fry

We have been loving this Clean Eating Beef and Broccoli Stir-fry recipe recently and I am so excited to share it with you today! It is made with lean grass-fed steak, broccoli and peppers and it has a sugar-free and gluten-free five-spice sauce that will tickle your taste buds. It’s paleo and whole 30 approved!

Why We Love This Recipe for Beef Stir-fry Without Sugar

If you love Beef and Broccoli Stir-fry but are looking for a sugar-free version, a clean-eating option or need to stay grain free, then this recipe will be your new go-to when craving strikes! 

I’m just going to come out and say it. I was wrong. I was wrong in thinking that you need to add maple syrup or another sweetener to stir-fry sauces to balance them. And I was fully prepared to not like this recipe.

But I tried it with zero added sugar, and I was delighted to find it was in fact delicious (and sugar-free) which made me squarely wrong. This grain-free stir-fry is a blend of the classics. I included vegetables such as broccoli and bell peppers, grass-fed beef, and a blend of amazing spices to compensate for the lack of sugar.

Although it’s not part of the recipe here, I usually serve it on a bed of cauliflower rice, which is grain-free, low calorie and low carb. However, you can absolutely serve it on rice if you don’t mind the grain aspect. OR, eat it as is.

If you are in fact here for the grain-free aspect, you should take the time to check out these Grain-free Mongolian Beef and Broccoli Bowls as well. They’re super tasty and can be made fairly effortlessly for any weeknight dinner.

Key Ingredients For This Clean Eating Stir-fry

Grass-fed beef NY strip steak or sirloin

I tested this recipe with two different kinds of steak: Sirloin, and NY Strip. I actually preferred the NY strip a little better, because it was easier to cut into the correct sized pieces. But Sirloin is a little less expensive–so feel free to use that if you prefer.

Broccoli & Peppers

I used broccoli and peppers to make this super veggie heavy. I wanted this stir-fry over a serving of low carb cauliflower rice to be a hearty belly-filling meal, so I wanted to make sure the serving size was generous. A pound of broccoli crowns, plus 2 bell peppers was really generous! Use whichever bell pepper color you’d like.

Tapioca starch or tapioca flour

For the thickener of the sauce I used tapioca starch. I happened to have tapioca on hand for these gluten-free chocolate cookies and it works just like cornstarch, but it’s paleo and whole-30 approved! If you’re less concerned with the paleo aspect or if you don’t have tapioca, use cornstarch instead.

Chinese Five Spice

I used Chinese Five spice for the sauce which gave the stir-fry a lot of flavor and adds a sweet taste without any added sugar. I didn’t believe it was going to be enough, but it really balanced the other tastes beautifully! If you can’t find Chinese five spice you can make your own using cinnamon, fennel seeds, star anise, ginger and cloves.

Additional Ingredients

• 1 teaspoon coarse kosher salt
• ½ teaspoon ground white pepper
• 1 ¼ cup reduced sodium chicken broth, chicken bone broth or home-made chicken stock, divided
• 2 teaspoons Balsamic vinegar
• 2 tablespoons avocado oil, divided
• 1 large clove garlic, minced
• 2 teaspoons minced ginger
• ½ to 1 teaspoon crushed red pepper flake, or to taste

Step by Step Instructions

Step 1: Prep beef

Cut the beef into bite-sized strips, about the size of a small domino. Discard any large chunks of fat as you go. Sprinkle with salt and white pepper and turn to coat. In a small bowl or dish, stir to combine ¼ cup broth, vinegar and tapioca.

Step 2: Cook beef

Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef in a single layer (in batches, if necessary) and sear until browned on one side, 90 seconds to 2 minutes. Turn over with a spatula and sear on the other side, 1 to 2 minutes. Transfer the beef and any juices to a plate. Cover to keep warm.

Step 3: Cook veggies

Add the remaining 1 tablespoon oil to the wok or skillet and swirl to coat the cooking surface. Add peppers, broccoli, garlic and ginger and cook, stirring constantly until the garlic starts to brown, about 1 ½ minutes. Add the Chinese Five Spice and crushed red pepper and toss to coat. Stir in the remaining 1 cup broth and cover. Cook, removing the lid to stir occasionally, until the vegetables are crisp-tender, 3 to 4 minutes.

Step 4: Finish & serve

Re-stir the tapioca slurry and add to the stir-fry while stirring. Continue cooking and stirring until the broccoli is just tender and the sauce is thickened. Stir in the beef and juices and cook until heated through, 2 to 5 minutes. Serve over a bed of cauliflower rice, if desired.

FAQs and Expert Tips

Additional Stir-Fry Recipes to Try

• This Clean Eating Curry Butternut Squash Soup is vegan, paleo, whole 30 and naturally gluten-free.
• My Tofu and Pepper Stir-fry with Cashews is quick, easy, veggie-packed and super kid-friendly.
• If you’re looking for an easy 30-minute meal you have to try my Healthy Maple Tahini Chicken and Broccoli Stir-fry.
• This Chicken and Veggie Stir Fry is a well-beloved classic in my home.
• If you’re pressed for time you’ll love this 15 Minute Ginger Pork.
• Ready in 20 minutes is this Honey Sriracha Chicken Cashew Stir-Fry.
• This Hoisin Pork and Pepper Stir-Fry is made with edamame, cashews and lots of bell pepper!