
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 seared until deeply browned, then tossed with tender cabbage, sweet carrots, and a savory-bright sauce built from coconut aminos, fresh ginger, and a squeeze of lemon juice. The turmeric adds a warm, golden hue and earthy depth that makes the whole dish feel a little more special than your average stir fry. Because everything comes together in one pan over high heat, you get those slightly caramelized edges on the cabbage that make it genuinely hard to stop eating. There are no nuts of any kind in this recipe ā not in the sauce, not in the oil, not hiding anywhere ā so it's a genuinely stress-free cook from start to finish. Green onion tops and optional cilantro and sesame seeds finish it off with freshness and a little crunch. Serve it straight from the skillet into bowls and dinner is done.
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Learn more ā4 servings













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 5ā6 minutes total. Transfer the beef to a plate and set aside.
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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