This skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Ground beef gets beautifully browned, then folded back into a tangle of wilted cabbage and julienned carrots that have soaked up a savory, slightly tangy glaze built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric give the whole thing a warm, aromatic backbone that makes it feel anything but plain. One of the trickier parts of eating this way is finding sauces and condiments that don't sneak in grains or refined sugars ā coconut aminos solve that problem here, delivering that deep, umami-rich flavor without anything off-limits. Everything comes together in a single pan, which means less cleanup and more time actually enjoying your meal. A scatter of fresh parsley at the end brightens it up and makes it look genuinely restaurant-worthy in the bowl.
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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 160Ā°F (71Ā°C), about 7ā8 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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