Paraben Free Beef and Cabbage Stir Fry
This skillet dinner is bold, satisfying, and packed with real-food ingredients that come together fast in a single pan. Ground beef gets browned until deeply caramelized, then tossed with tender cabbage, sweet carrots, and a punchy sauce built from coconut aminos, fresh lemon juice, and grated ginger — no synthetic preservatives or hidden additives in sight. Coconut aminos stands in beautifully for conventional soy sauce, delivering that savory, slightly sweet depth without the ingredient lists that can make store-bought condiments a concern for anyone avoiding parabens and other chemical preservatives. The garlic-infused oil carries aromatic flavor throughout every bite, while ground turmeric adds a warm, earthy note and a gorgeous golden color to the whole dish. Green onion tops, fresh cilantro, and a sprinkle of sesame seeds finish it off with brightness and a little crunch. It's the kind of weeknight meal that feels indulgent but is genuinely clean from start to finish — nothing processed, nothing mysterious, just whole ingredients doing all the heavy lifting.
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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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