Barley Free Beef and Cabbage Stir Fry
This skillet dinner brings together savory ground beef, tender wilted cabbage, and sweet julienned carrots in a bold, aromatic sauce that tastes like it took way more effort than it actually did. The magic comes from coconut aminos — a naturally brewed, wheat-free alternative to soy sauce that delivers that deep, umami-rich flavor without any grain-based ingredients sneaking in. A hit of fresh ginger, turmeric, and lemon juice rounds everything out with brightness and warmth, making each bite genuinely crave-worthy. For anyone navigating grain sensitivities, stir fry nights can get complicated fast since many bottled sauces and condiments quietly contain barley or barley-derived ingredients — this recipe sidesteps all of that with a clean, simple ingredient list you can feel confident about. The technique is just as satisfying as the flavors: searing the beef first, then building the vegetables in stages, gives you those gorgeous caramelized edges rather than a soggy, steamed mess. Finish it with a scatter of sesame seeds and fresh cilantro and you've got a bowl that looks and tastes like something from your favorite takeout spot — made entirely on your own terms.
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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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