Gelatin 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 far more impressive than the effort it requires. Ground beef gets seared until deeply browned, then tossed with tender cabbage, sweet carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a squeeze of lemon — no thickeners, no hidden additives, just clean, bold flavor. For anyone navigating a gelatin-free lifestyle, stir fry sauces can be a minefield since many bottled options sneak in unexpected animal-derived ingredients, but every component here is straightforward and easy to verify. The garlic-infused oil carries a savory depth throughout the dish, while turmeric adds a warm, golden hue that makes the whole bowl look stunning. Green onion tops, fresh cilantro, and a scatter of sesame seeds finish things off with brightness and a little crunch. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.

About Fig

Fig 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!