Citric Acid Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

Citric Acid Free Beef and Apple Sage Skillet

Savory meets subtly sweet in this one-pan wonder that brings together ground beef, tender apple slices, and fragrant fresh sage in a way that feels both comforting and a little unexpected. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the dish real depth without relying on any citrus-derived additives — a genuine challenge in packaged sauces and store-bought seasonings that this recipe sidesteps entirely by building flavor from scratch. Coconut aminos and bone broth create a savory, lightly reduced pan sauce that ties everything together beautifully, and apple cider vinegar adds just enough brightness without the citric acid that sneaks into so many processed condiments. Honeycrisp or Fuji apples are the move here — their natural sweetness softens into the beef rather than overpowering it, and they hold their shape just enough to give every bite some texture. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley over the top at the end keeps it looking as good as it tastes.

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!