Shellfish Free Beef and Cabbage Stir Fry
This skillet dinner is bold, satisfying, and packed with flavor from ginger, turmeric, and coconut aminos ā a savory, slightly tangy sauce that coats every bite of browned beef and tender-crisp vegetables. The combination of wilted cabbage and julienned carrots gives it great texture, while the garlic-infused oil adds depth without any fuss. Stir fries can sometimes feel off-limits when you're navigating seafood-based sauces like oyster or fish sauce, but coconut aminos steps in here as a completely clean, umami-rich alternative that keeps the whole dish safe and delicious. A hit of fresh lemon juice brightens everything up at the end, and the green onion tops, cilantro, and sesame seeds finish it with color and freshness. The technique is straightforward ā high heat, quick cooking, and a single pan ā so you get that restaurant-style sear without a lot of cleanup. It's the kind of weeknight meal that feels way more impressive than the effort it actually takes.
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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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