Cashew Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

Sweet, savory, and warmly spiced, this skillet dish brings together ground beef and tender apple slices in a way that feels both unexpected and completely natural. Caramelized onion, fresh sage, and a trio of warming spices — turmeric, ginger, and Ceylon cinnamon — build a deeply aromatic base, while bone broth and apple cider vinegar pull everything into a glossy, lightly reduced sauce. Coconut aminos add a subtle savory depth without any soy, and coconut oil keeps the whole thing dairy-free and clean from start to finish. The technique is straightforward: brown the beef, soften the aromatics, let the apples just begin to yield, then bring it all together in one pan. There are no nuts, no nut-based sauces, and no reason to scan labels for hidden cashew ingredients — every component here is exactly what it says it is. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the finished dish look as good as it smells. It's the kind of weeknight dinner that tastes like you put in far more effort than you actually did.

About Fig

Fig 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 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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!