Citric Acid Free Beef and Cabbage Stir Fry
This hearty skillet dish brings together ground beef, tender cabbage, and sweet carrots in a savory, golden-tinged sauce that feels satisfying without being heavy. For anyone navigating a citric acid sensitivity, stir-fry sauces and seasoning blends can be a real minefield — many commercial options sneak in citric acid as a preservative or flavor enhancer. Here, coconut aminos step in as the umami backbone, and a small splash of fresh lemon juice delivers brightness without the processed additives that cause problems. Garlic-infused oil keeps the allium flavor present while staying gentle, and ground turmeric gives the whole dish a warm, earthy depth that makes it look as good as it tastes. The technique is straightforward — everything comes together in one pan over high heat, so the vegetables get a little char and the beef stays juicy rather than steamed. Green onion tops, fresh cilantro, and sesame seeds finish it off with color and texture that make it feel like a proper restaurant-style bowl. It's the kind of weeknight dinner that's easy enough to repeat on rotation without ever feeling like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!