Caffeine Free Beef and Cabbage Stir Fry
This skillet dinner is bold, savory, and deeply satisfying — the kind of weeknight meal that comes together fast and tastes like you put in way more effort than you actually did. Ground beef gets seared until beautifully browned, then tossed with tender wilted cabbage, sweet julienned carrots, and a punchy sauce built from coconut aminos, fresh ginger, lemon juice, and golden turmeric. The result is a dish that hits all the right notes: a little umami-rich, a little bright, and just enough warmth from the black pepper to keep things interesting. Coconut aminos do a lot of heavy lifting here — they bring that deep, soy-sauce-like depth without any of the additives or hidden ingredients you might find in conventional bottled sauces. Everything in this recipe is straightforwardly whole-food, so you can feel confident about what's actually going into the pan. Finishing with sliced green onion tops, fresh cilantro, and a scatter of sesame seeds adds color and freshness that makes the whole bowl look as good as it tastes. It's the kind of stir fry that earns a permanent spot in your regular 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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