Mushroom Free Beef and Cabbage Stir Fry
This skillet dinner delivers bold, savory flavor with tender ground beef, wilted cabbage, and sweet julienned carrots all tossed in a glossy, umami-rich sauce. Coconut aminos bring that deep, soy-sauce-like depth without any of the usual additives, while fresh ginger and turmeric give the whole dish a warm, aromatic backbone that makes it taste far more complex than the ingredient list suggests. For anyone navigating a mushroom-free lifestyle, stir fry can feel like a minefield — so many versions lean on mushroom-based sauces, oyster sauce, or dried shiitake for that savory punch. Here, every bit of that richness comes from the beef itself, the garlic-infused oil, and the coconut aminos, so there's nothing to swap out or second-guess. The technique matters too: cooking the beef undisturbed first builds a proper sear, and adding the vegetables in stages keeps everything from going soggy. A finish of sliced green onion tops, fresh cilantro, and a scatter of sesame seeds pulls it all together with color and brightness. It's the kind of weeknight meal that looks impressive in the bowl but barely dirties more than one pan.
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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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