Low Sugar Beef and Cabbage Stir Fry
Stir fry nights just got a serious upgrade, and this one delivers bold, savory flavor without a drop of added sugar anywhere in the dish. Coconut aminos step in as the soy sauce alternative here, bringing that deep umami richness you expect from a great stir fry while keeping things completely clean. The combination of fresh ginger, turmeric, and garlic-infused oil creates a fragrant, golden sauce that coats every strand of cabbage and every crumble of beef in something genuinely crave-worthy. Julienned carrots add a little sweetness and crunch that feels totally natural — no sweetener needed to balance the flavors. Browning the beef properly before building the rest of the dish is the move that makes this taste like takeout rather than a weeknight shortcut. A finish of sliced green onion tops, cilantro, and sesame seeds pulls the whole bowl together with freshness and a little texture. It's the kind of meal that satisfies a serious hunger and makes you wonder why you ever reached for a bottled sauce in the first place.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85% lean)
- 4 cups green cabbage, thinly sliced
- 2 medium carrots, julienned or coarsely grated
- 3 tbsp garlic-infused oil, divided
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lemon juice
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp salt, or to taste
- 3 green onions (green tops only), thinly sliced
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Heat 1 tbsp of the garlic-infused oil in a large skillet or wok over high heat until shimmering. Add the ground beef in a single layer and cook undisturbed for 2 minutes, then break it apart and continue cooking, stirring occasionally, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 5–6 minutes total. Transfer the beef to a plate and set aside.
- 2
Return the skillet to high heat and add the remaining 2 tbsp garlic-infused oil. Add the carrots and cook, stirring frequently, for 2 minutes until slightly softened.
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