Eggless 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 feels way more impressive than the effort it takes — savory ground beef, tender-crisp cabbage, and sweet julienned carrots all tossed in a glossy, ginger-forward sauce. Coconut aminos bring that deep, umami-rich flavor you'd expect from a classic stir fry without any soy, and a squeeze of fresh lemon juice at the end keeps everything bright and balanced. The turmeric adds a warm, earthy undertone that makes the whole dish feel a little more special than your average ground beef scramble. Because the sauce comes together entirely from pantry staples and fresh aromatics, there's no need to scan labels for hidden egg-based thickeners or additives — what you see is exactly what goes in the pan. Cooking the beef first and building the vegetables in layers means nothing gets soggy, and that high heat gives the cabbage those slightly golden, caramelized edges that make it genuinely craveable. Finish with green onion tops, a scatter of sesame seeds, and some fresh cilantro if you have it, and you've got a bowl that looks and tastes like it came from somewhere much fancier than your own stovetop.

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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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