Soy 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. Savory ground beef gets tossed with tender cabbage, sweet julienned carrots, and a punchy sauce built from coconut aminos, fresh ginger, and a bright hit of lemon juice — all the bold, umami-forward flavor of a classic stir fry without a drop of soy. Coconut aminos is the real hero here, delivering that deep, slightly sweet savoriness that makes this dish sing while keeping it completely free from soy-based condiments. The garlic-infused oil adds another layer of depth, and the turmeric gives everything a gorgeous golden hue that makes the finished bowl genuinely beautiful. A quick toss of green onion tops, fresh cilantro, and sesame seeds at the end pulls it all together with color and freshness. It comes together in one pan over high heat, so you get those slightly caramelized edges on the cabbage that make every bite satisfying. Whether you're cooking for the whole family or meal-prepping for the week, this one earns a permanent spot in the rotation.

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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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