Carrageenan Free Beef and Cabbage Stir Fry
This skillet dinner hits all the right notes — savory, a little gingery, and packed with tender cabbage and juicy ground beef that soak up every drop of the sauce. Coconut aminos stand in for soy sauce here, delivering that deep umami flavor without any of the additives that sneak into conventional condiments, making this a genuinely clean weeknight option. The turmeric and fresh ginger give the whole dish a warm, aromatic backbone that feels far more complex than the ingredient list suggests. Garlic-infused oil does the heavy lifting on flavor while keeping things simple, and the lemon juice at the end brightens everything up beautifully. Many store-bought sauces and pre-seasoned proteins contain hidden thickeners and stabilizers that can be hard to avoid, so building this one from scratch means you stay in full control of what goes into the pan. The method is straightforward — brown the beef, soften the vegetables, bring it all together with the sauce — and the result is a satisfying, colorful bowl that comes together in a single skillet with minimal cleanup.
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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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