Peanut 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. Ground beef gets beautifully browned, then tossed with tender wilted cabbage, sweet julienned carrots, and a savory sauce built from coconut aminos, fresh ginger, lemon juice, and golden turmeric — no peanut-based sauces or mystery condiments anywhere in sight. For anyone who has learned to scrutinize stir-fry sauces at restaurants or on store shelves, cooking this one from scratch means you stay in full control of every ingredient. The garlic-infused oil does a lot of heavy lifting here, adding deep, aromatic flavor without any of the usual cross-contact concerns that come with pre-made Asian-style sauces. Everything comes together in one pan over high heat, so the edges of the cabbage get just a little golden and the beef stays juicy rather than steaming into a grey pile. A scatter of green onion tops and optional sesame seeds and fresh cilantro at the end makes it feel genuinely finished and fresh. It's bold, satisfying, and the kind of recipe you'll find yourself coming back to on repeat.

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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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