Cashew Free Beef and Cabbage Stir Fry

Total time35 min

Prep time15 min

Cook time20 min

4.6

(18)

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 beautifully browned, then tossed with tender wilted cabbage and sweet julienned carrots in a savory, ginger-forward sauce built from coconut aminos 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 fry sauces can be a minefield when you're avoiding tree nuts, since many bottled versions and restaurant-style blends sneak in nut-based oils or are processed on shared equipment — but this one is made entirely from scratch with straightforward pantry staples, so you know exactly what's in the pan. Garlic-infused oil does the heavy lifting on flavor without any whole garlic to fuss over, and the finish of fresh green onion tops and optional cilantro keeps things bright and fresh. Serve it straight from the wok into bowls for a satisfying, no-fuss dinner that's as clean and simple as it gets.

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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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