Artificial Flavors Free Beef and Cabbage Stir Fry
This stir fry is the kind of weeknight dinner that feels fast, satisfying, and genuinely good for you — savory ground beef tossed with tender cabbage, sweet carrots, and a bright, gingery sauce that comes together in one pan. The flavor punch here comes entirely from real ingredients: garlic-infused oil, fresh ginger, coconut aminos, and a squeeze of lemon juice that lifts everything beautifully. Coconut aminos do a lot of heavy lifting in place of conventional soy sauce, delivering that deep umami hit without any of the synthetic additives or flavor enhancers that sneak into bottled condiments. Ground turmeric adds a warm, earthy note and a gorgeous golden color that makes the whole dish look as good as it tastes. Everything gets tossed together over high heat so the cabbage wilts just enough while still holding a little texture, and the sauce absorbs right into the beef rather than pooling at the bottom of the pan. Finish it with fresh cilantro and sesame seeds if you have them — they add a pop of freshness and crunch that takes it from simple to seriously craveable.
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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
- 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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