Chestnut 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 deeply browned before reuniting with tender, slightly caramelized cabbage and sweet julienned carrots — a combination that's humble on paper but genuinely satisfying on the plate. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic stir fry sauce, while fresh ginger, turmeric, and a squeeze of lemon juice keep every bite bright and layered. For anyone navigating tree nut allergies or sensitivities, stir fry dishes can sometimes feel like a minefield thanks to chestnut-heavy sauces or water chestnut add-ins that sneak into restaurant versions and jarred seasonings. Every ingredient here is straightforward and easy to verify, so you can cook with confidence and zero guesswork. The green onion tops stirred in at the end add a fresh pop of color, and a scatter of sesame seeds and cilantro takes the whole bowl from weeknight staple to something you'd genuinely want to serve to guests.

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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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