Lupin 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. Ground beef gets deeply browned before being tossed with tender cabbage, sweet carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a squeeze of lemon — no soy, no wheat, and absolutely nothing that could sneak lupin into your bowl. Coconut aminos do a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd expect from a classic stir fry without any of the legume-derived additives that show up in some alternative sauces. The garlic-infused oil keeps things aromatic and flavorful while staying completely on-side for anyone navigating legume sensitivities. A hit of turmeric gives the whole dish a warm, golden color and an earthy undertone that makes it feel a little more special than your average ground beef scramble. Finish it with sliced green onion tops, a handful of cilantro, and a scatter of sesame seeds and you've got something that looks genuinely restaurant-worthy straight from your own wok.

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!