Artificial Food Coloring Free Beef and Cabbage Stir Fry
This skillet dinner is the kind of weeknight meal that feels satisfying without any fuss — savory ground beef, tender cabbage, and sweet carrots all tossed together in a glossy, flavor-packed sauce. Coconut aminos stand in for traditional soy sauce and bring that deep, umami-rich quality without any of the synthetic additives or dyes that can sneak into bottled condiments. Fresh ginger, turmeric, and a squeeze of lemon juice layer in brightness and warmth, making every bite feel lively and well-seasoned. For anyone navigating artificial dye concerns, this recipe is genuinely reassuring — every ingredient is whole, fresh, or naturally derived, so there's no label-squinting required. The technique is straightforward too: high heat, a hot wok, and a little patience while the cabbage edges turn golden are really all you need. Finished with sliced green onion tops and optional cilantro and sesame seeds, it's colorful in the most natural way possible. It's the kind of clean, craveable dinner that earns a permanent spot in the weekly rotation.
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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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