Nutmeg Free Beef and Cabbage Stir Fry
This skillet dinner is bold, savory, and satisfying in all the right ways — tender ground beef tossed with wilted cabbage, sweet carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a bright hit of lemon juice. The turmeric gives everything a warm golden color while the garlic-infused oil layers in depth without any fuss. It's the kind of weeknight meal that comes together fast and tastes like you put in way more effort than you actually did. For anyone navigating warm spice blends, this one is worth bookmarking. So many stir fry sauces and seasoning packets sneak in unexpected spices, but every single ingredient here is straightforward and easy to verify. Coconut aminos do the heavy lifting in the sauce, delivering that umami richness you want without any mystery additives. The technique is just as satisfying as the flavors — browning the beef first, building the vegetables in stages, and blooming the ginger in the center of the pan all add up to a dish with real texture and complexity. Finish it with sliced green onion tops, a scatter of sesame seeds, and fresh cilantro if you like, and you've got a colorful, crave-worthy bowl that's as clean and simple as it looks.
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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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