Paleo Beef and Cabbage Stir Fry

Total time35 min

Prep time15 min

Cook time20 min

This skillet dinner is the kind of weeknight meal that feels indulgent but keeps things totally clean — savory ground beef, tender cabbage, and sweet carrots all cooked together in a hot wok until everything is caramelized and fragrant. The sauce comes together with coconut aminos and a squeeze of fresh lemon juice, giving you that deep, umami-rich flavor you'd expect from a classic stir fry without any soy or added sugar sneaking in. Fresh ginger and turmeric add warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Garlic-infused oil does the heavy lifting on aromatics, keeping the flavor bold while staying grain- and legume-free from start to finish. The technique is straightforward — high heat, quick cooking, and a little patience while the beef gets properly browned — and the payoff is a dish with real texture and depth. Finish it with sliced green onion tops, a handful of cilantro, and a sprinkle of sesame seeds for a little freshness and crunch. It's the kind of recipe you'll come back to again and again when you want something satisfying that doesn't require a long list of specialty ingredients.

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Ingredients

4 servings

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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