Pecan 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 feels like it took way more effort than it actually did — savory, a little golden at the edges, and packed with tender cabbage and juicy ground beef. The garlic-infused oil does serious heavy lifting here, adding deep flavor without any whole garlic pieces, while fresh ginger and turmeric give the whole dish a warm, aromatic backbone. Coconut aminos bring that salty, umami-rich punch you want in a stir fry, and a squeeze of lemon juice at the end keeps everything bright and balanced. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no hidden nut oils, no trail mix-style toppings, just clean, straightforward ingredients you can feel confident about. The technique is simple but smart: sear the beef first, build the vegetables in the same pan, then bring it all back together so every bite is coated in that glossy, flavor-packed sauce. A scatter of green onion tops and optional sesame seeds finishes it off with color and a little crunch. It's the kind of bowl you'll want 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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