Low Sugar Beef and Apple Sage Skillet
Savory meets subtly sweet in this one-pan wonder that proves fruit and beef are a natural pairing. Honeycrisp or Fuji apples bring their own gentle sweetness to the skillet, so there's zero need for added sugar, honey, or any sweetener to make this dish sing. Fresh sage, turmeric, ginger, and Ceylon cinnamon layer in warmth and depth, while a splash of bone broth and apple cider vinegar pull everything into a glossy, savory sauce that clings beautifully to the beef. Coconut aminos add just enough umami richness without any of the hidden sugars you'd find in conventional soy sauce or bottled marinades — a small swap that makes a real difference. The whole thing 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 plate that looks and tastes like you put in way more effort than you did.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground beef (85% lean)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - ¾ tsp salt, plus more to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp 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 8–10 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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