This one-pan dinner is deeply satisfying in the way only a well-seasoned skillet meal can be — savory, a little sweet, and packed with tender vegetables that soak up every bit of flavor. Ground beef browns in coconut oil until it develops a rich, caramelized crust, then gets folded back into a colorful mix of shredded cabbage, julienned carrots, and aromatics like fresh ginger, garlic, and turmeric. Coconut aminos stand in for soy sauce, delivering that umami depth without any of the off-limits ingredients, while a splash of apple cider vinegar and bone broth create a light, glossy glaze that ties everything together beautifully. One of the trickiest parts of elimination-style eating is finding meals that feel genuinely craveable rather than just compliant — this skillet clears that bar easily. Everything comes together in about 30 minutes, and the recipe makes four generous servings, so it's a smart choice for meal prep or a busy weeknight. A handful of fresh parsley scattered over the top adds a bright, herby finish that makes the whole bowl look as good as it tastes.
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Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 7–8 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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