Sesame Free Coconut Beef and Cabbage Skillet
This hearty one-pan dinner brings together ground beef, shredded cabbage, and julienned carrots in a fragrant base of ginger, garlic, and turmeric — the kind of weeknight meal that smells incredible from the moment it hits the skillet. The sauce gets its savory depth from coconut aminos and a splash of apple cider vinegar, which means you get that rich, umami-forward flavor without any soy or hidden sesame products sneaking in. For anyone navigating a sesame allergy or intolerance, store-bought stir-fry sauces and Asian-inspired dishes can feel like a minefield, but every ingredient here is straightforward and easy to verify. Coconut oil handles the cooking duties and adds a subtle richness that ties everything together beautifully. The cabbage wilts down into something tender but still slightly crisp, soaking up all that glossy, reduced glaze along with the beef. It comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Finish it with a scatter of fresh parsley and you've got a colorful, satisfying bowl that feels anything but restrictive.
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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.
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