Almond Free Beef and Cabbage Stir Fry

Total time35 min

Prep time15 min

Cook time20 min

4.6

(18)

This skillet dinner is bold, savory, and satisfying in the best possible weeknight way — tender ground beef tossed with wilted cabbage, sweet carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a bright hit of lemon juice. The turmeric gives everything a warm, golden glow while the garlic-infused oil layers in deep flavor without any whole garlic to fuss over. Tree nut concerns are completely off the table here, since every ingredient is straightforward and easy to verify — no sauces with mystery additives, no spice blends hiding unwanted extras. The technique is just as satisfying as the flavors: searing the beef first, then building the vegetables in the same hot pan, means you get those slightly caramelized edges that make a stir fry feel restaurant-worthy. A finish of sliced green onion tops, fresh cilantro, and a sprinkle of sesame seeds adds color and freshness without complicating anything. It all comes together in one pan, which means cleanup is as easy as the cooking itself.

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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
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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