Gluten Free Beef and Cabbage Stir Fry

Total time35 min

Prep time15 min

Cook time20 min

4.6

(18)

This skillet dinner hits all the right notes — savory, a little gingery, and loaded with tender cabbage and sweet carrots that soak up every drop of the sauce. Coconut aminos stand in for soy sauce here, which is the key move that keeps this dish completely free of gluten without sacrificing that deep, umami-rich flavor you want in a stir fry. Ground beef gets seared hard over high heat first, building a caramelized crust before the vegetables even hit the pan, so the whole dish has real depth rather than tasting steamed or flat. The turmeric adds a warm, earthy undertone and a gorgeous golden color that makes the finished bowl look as good as it tastes. Fresh ginger bloomed in the center of the pan right before everything comes together is a small step that makes a noticeable difference. A finish of sliced green onion tops, cilantro, and sesame seeds keeps things bright and fresh against all that richness. It's the kind of weeknight meal that feels satisfying and nourishing without requiring a long ingredient list or a complicated cleanup.

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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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