Lactose 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. Savory ground beef gets tossed with tender cabbage, sweet julienned carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a squeeze of lemon — no dairy anywhere in sight, not even hiding in a sauce or marinade. Coconut aminos do a lot of heavy lifting here, bringing that deep, slightly sweet umami flavor you'd expect from a classic stir fry without any of the usual soy-based additives. The garlic-infused oil adds richness and depth while keeping things completely free of the dairy fats that can sneak into other quick-cook dishes. A hit of turmeric gives everything a warm golden color and an earthy backbone that ties the whole bowl together. Finished with fresh green onion tops, cilantro, and a scatter of sesame seeds, it's bright, satisfying, and genuinely craveable. One pan, bold flavors, and zero compromise — this one earns a permanent spot in the weeknight rotation.

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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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