Sesame Free Beef and Cabbage Stir Fry
Stir fry nights just got a whole lot easier, and this one delivers serious flavor without any of the usual sesame-heavy sauces that make so many Asian-inspired dishes off-limits. Ground beef gets seared until deeply browned, then tossed with tender cabbage, sweet carrots, and a bright, savory sauce built from coconut aminos and fresh lemon juice — no sesame oil, no tahini, no hidden pastes to worry about. The garlic-infused oil does a lot of heavy lifting here, adding richness and depth in place of the aromatics that often sneak sesame into the mix. A hit of fresh ginger and ground turmeric round everything out, giving the dish that warm, complex backbone you want from a weeknight stir fry. It all comes together in one skillet over high heat, so you get those slightly caramelized edges on the cabbage without a lot of fuss. The sesame seeds listed as a garnish are completely optional and easy to skip, keeping the whole bowl safely free from the allergen while still feeling like a full, satisfying meal.
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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)
Can be omittedsesame seeds
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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