BHA & BHT Free Beef and Cabbage Stir Fry
This skillet dinner brings together savory ground beef, tender wilted cabbage, and sweet julienned carrots in a sauce that's bright, warming, and deeply satisfying. The combination of coconut aminos, fresh lemon juice, grated ginger, and turmeric gives every bite a bold, layered flavor without relying on any of the processed condiments or packaged sauces that so often sneak in synthetic preservatives. That matters a lot when you're trying to avoid BHA and BHT, since those additives turn up in everything from bottled sauces to seasoning blends — cooking from scratch with whole, recognizable ingredients is the cleanest way around them. Garlic-infused oil does the heavy lifting on aromatics, keeping the dish fragrant and rich while staying completely free of anything artificial. The high-heat technique gets the beef beautifully browned and the cabbage edges just golden, so the textures are as appealing as the flavors. A finish of sliced green onion tops, fresh cilantro, and sesame seeds adds color and a little freshness that makes the whole bowl feel restaurant-worthy. It's the kind of weeknight meal that's genuinely good for you and genuinely good to eat — no compromises required.
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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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