Capsaicin Free Beef and Cabbage Stir Fry
Stir fry is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious flavor without a single drop of hot sauce or chili in sight. Ground beef gets beautifully browned in garlic-infused oil before joining tender cabbage and sweet julienned carrots, all tossed in a savory-tangy sauce built from coconut aminos, fresh lemon juice, and warming turmeric. For anyone who needs to avoid capsaicin — whether due to sensitivity, a digestive condition, or simply personal preference — stir fry can feel like a minefield of hidden heat, but every ingredient here is naturally mild and carefully chosen. The ginger adds a gentle zing that keeps things lively without crossing into spicy territory, and the coconut aminos bring that deep, umami-rich depth you'd expect from a classic soy-based sauce. Finishing with sliced green onion tops, fresh cilantro, and a scatter of sesame seeds makes the whole bowl look and taste like something you'd order at a restaurant. It's hearty enough to stand on its own, but equally good spooned over rice or cauliflower rice if you want to stretch it further.
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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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