Pork Free Beef and Cabbage Stir Fry
This skillet dinner is bold, satisfying, and packed with flavor from ginger, turmeric, and coconut aminos — a combination that gives you all the savory depth of a classic stir fry without a drop of soy or pork in sight. Ground beef browns up beautifully in garlic-infused oil, developing a rich, caramelized crust before getting tossed back in with tender cabbage and sweet julienned carrots. The coconut aminos bring a slightly sweet, umami-forward sauce that coats every ingredient, while a hit of fresh lemon juice keeps things bright and balanced. Turmeric adds a warm, earthy undertone and a gorgeous golden color that makes the whole bowl look as good as it tastes. Because every ingredient here is straightforward and easy to verify, you don't have to second-guess labels or worry about hidden additives sneaking in. Finish it off 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 weeknight meal that feels fast and effortless but tastes like you actually tried.
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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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