MSG Free Beef and Cabbage Stir Fry
Stir fry cravings are real, but most takeout versions and even many homemade recipes lean heavily on soy sauce and seasoning blends that are loaded with added glutamates. This version gets all its savory depth from coconut aminos, garlic-infused oil, and fresh ginger — no flavor shortcuts that come with unwanted additives. The result is a deeply satisfying bowl of browned ground beef, tender cabbage, and sweet julienned carrots coated in a glossy, lightly tangy sauce. Turmeric adds a warm, earthy note and a gorgeous golden color that makes the whole dish look as good as it tastes. Cooking the beef undisturbed first builds a proper sear, and the high heat on the vegetables keeps everything from going soggy — you get real wok-style texture right in a home skillet. A squeeze of fresh lemon juice at the end brightens everything up and balances the richness of the beef beautifully. Finish it with green onion tops, a handful of cilantro, and a sprinkle of sesame seeds for a bowl that feels restaurant-worthy without a single ingredient you'd need to second-guess.
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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.
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