Walnut 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 before joining a tangle of wilted cabbage and tender julienned carrots, all tossed in a savory sauce built from coconut aminos, fresh ginger, lemon juice, and golden turmeric. The result is bold, a little bright, and satisfying in that hearty, stick-to-your-ribs way that makes everyone come back for seconds. Stir fry sauces can be a minefield when you're avoiding certain nuts — bottled versions often sneak in unexpected ingredients — but this one is made entirely from scratch with a short, clean list you can actually read. Garlic-infused oil does the heavy lifting on aromatics, and the fresh ginger bloomed in the center of the pan gives the whole dish a punchy, restaurant-quality depth. Finish it with sliced green onion tops, a handful of cilantro, and a sprinkle of sesame seeds if you like, and dinner is done.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!