Xanthan Gum Free Beef and Cabbage Stir Fry
This skillet dinner is bold, savory, and satisfying in the best possible weeknight way — tender ground beef, golden-edged cabbage, and sweet carrots all tossed in a punchy sauce built from coconut aminos, fresh ginger, lemon juice, and turmeric. The whole thing comes together in one pan over high heat, which means you get those slightly caramelized edges and deep, wok-style flavor without a lot of fuss. Every ingredient here is naturally free of thickeners and stabilizers, so there's no need to scrutinize labels or swap anything out — it just works as written. Coconut aminos do a lot of heavy lifting in the sauce, bringing that umami depth you'd expect from a classic stir fry without any of the additives that can sneak into conventional soy-based products. The garlic-infused oil layers in richness and aromatic flavor throughout the cook, while the green onion tops, cilantro, and sesame seeds finish the dish with freshness and a little crunch. It's the kind of meal that tastes like it took way more effort than it actually did.
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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)
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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