Nightshade Free Beef and Cabbage Stir Fry
Stir fry is one of those weeknight heroes that feels fast, satisfying, and endlessly craveable — and this version delivers all of that without a single tomato, pepper, or potato in sight. Ground beef gets a deep, caramelized sear before joining tender wilted cabbage and sweet julienned carrots, all tossed in a savory-bright sauce built from coconut aminos, fresh lemon juice, and golden turmeric. Coconut aminos do the heavy lifting here, bringing that umami depth you'd normally expect from soy sauce, while keeping the whole dish free from the nightshade-based condiments that sneak into so many stir fry recipes. The garlic-infused oil adds richness and flavor without relying on fresh garlic, and a hit of fresh ginger bloomed right in the pan ties everything together beautifully. Finished with sliced green onion tops, optional cilantro, and a scatter of sesame seeds, it's colorful, fragrant, and genuinely exciting to eat. This is the kind of dish that proves eating around a restriction doesn't mean eating around flavor.
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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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