Seed Oil 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 deeply browned, then tossed with tender cabbage, sweet carrots, and a punchy sauce built from coconut aminos, fresh ginger, and lemon juice — no soy, no canola, no mystery oils in sight. The garlic-infused oil does all the heavy lifting in the flavor department, giving every bite a rich, savory backbone without relying on any of the refined seed oils that make so many stir-fry recipes a hard pass. Turmeric adds a warm, earthy note and a gorgeous golden color that makes the whole bowl look like it came from a restaurant. Finishing with sliced green onions and optional cilantro keeps things bright and fresh against all that savory depth. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.

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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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