Citric Acid Free Coconut Beef and Cabbage Skillet
This hearty skillet is a satisfying one-pan meal built around ground beef, shredded cabbage, and carrots — all brought together with warm ginger, turmeric, and the subtle sweetness of coconut aminos. For anyone navigating a citric acid restriction, everyday sauces and condiments can be a minefield, but every ingredient here is straightforward and easy to vet at the store. Coconut aminos stand in beautifully for soy-based sauces without the hidden additives, and a splash of apple cider vinegar and bone broth create a light, savory glaze that ties everything together. The aromatics — garlic, fresh ginger, and turmeric — give the dish real depth and a gorgeous golden color without relying on any processed flavor shortcuts. Browning the beef first, then building the vegetables in the same pan, means you get layers of flavor with minimal cleanup. It comes together in well under half an hour and lands somewhere between a stir-fry and a cozy weeknight braise — the kind of meal that feels nourishing without feeling like a compromise.
About FigFig 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 (80/20)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ small head green cabbage (about 4 cups), cored and thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ cup bone broth
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!