Oats 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. Savory ground beef gets tossed with tender cabbage, sweet julienned carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a bright hit of lemon juice — no soy, no grains, no fuss. The garlic-infused oil does serious flavor heavy lifting, and the turmeric gives everything a gorgeous golden hue that makes the whole bowl look almost too good to eat. Because every single ingredient here is naturally free of oats and oat-derived additives, there's no label-scanning or substitution stress involved — just straightforward, satisfying cooking. The high-heat technique is key: letting the beef sear undisturbed first, then getting a little char on the cabbage edges, builds layers of flavor that a low-and-slow approach just can't match. Finish it with fresh cilantro and a scatter of sesame seeds and you've got a bowl that feels restaurant-worthy on a Tuesday night.

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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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