Brazil Nut Free Beef and Cabbage Stir Fry
This skillet dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Ground beef gets deeply browned before being tossed with tender cabbage, sweet julienned carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a bright hit of lemon juice. The turmeric gives everything a gorgeous golden color while adding a subtle warmth that ties the whole dish together. Stir fries can sometimes feel risky when you're navigating allergen concerns at a restaurant or grabbing a bottled sauce off the shelf, but cooking this one at home means you control every single ingredient. Coconut aminos stand in beautifully for traditional soy-based sauces, delivering that savory, slightly sweet depth without any of the usual label-reading stress. Finished with sliced green onion tops, fresh cilantro, and a sprinkle of sesame seeds, it's colorful, satisfying, and genuinely craveable. One pan, bold flavors, and zero compromise ā this is the kind of recipe that earns a permanent spot in your rotation.
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Learn more āIngredients
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
- Ā½ tsp ground black pepper
- Ā½ 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 160Ā°F (71Ā°C), about 5ā6 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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