Pregnancy Friendly Beef and Cabbage Stir Fry
This hearty stir fry brings together ground beef, crisp cabbage, and sweet carrots in a savory, ginger-forward sauce that feels both satisfying and genuinely nourishing. The beef is cooked all the way through to an internal temperature of 160Ā°F, which is exactly the kind of food safety detail that matters most right now ā no guesswork, no pink in the middle. Coconut aminos stand in for soy sauce, keeping the flavor bold and umami-rich without any of the additives or excess sodium that can sneak into bottled condiments. Turmeric and fresh ginger add a warm, aromatic depth while also bringing some of the most talked-about anti-inflammatory ingredients into your everyday dinner rotation. Garlic-infused oil delivers all that savory richness without the raw garlic that can sometimes feel rough on a sensitive stomach. The whole thing comes together in one skillet, which means less cleanup and more time actually sitting down to eat. Finish it with a scatter of sesame seeds and fresh cilantro if you're feeling it ā simple, colorful, and genuinely craveable.
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Learn more āIngredients
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
- Ā½ tsp ground black pepper
- Ā½ 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 160Ā°F (71Ā°C), about 5ā6 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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