Dairy Free Beef and Apple Sage Skillet
Sweet, savory, and warmly spiced, this skillet dinner is the kind of weeknight meal that feels far more special than the effort it takes. Thinly sliced Honeycrisp or Fuji apples bring a natural sweetness that plays beautifully against browned ground beef, while fresh sage, turmeric, ginger, and Ceylon cinnamon layer in an aromatic depth that makes the whole kitchen smell incredible. Coconut oil stands in for butter throughout, and coconut aminos replace any soy-based sauces, so every ingredient pulls its weight without a drop of dairy in sight. The bone broth and apple cider vinegar deglaze the pan and reduce into a light, glossy sauce that ties everything together — no cream, no cheese, nothing to worry about. It's a one-pan situation from start to finish, which means cleanup is as easy as the cooking. Finish with a scatter of fresh parsley and dinner is on the table.
About FigFig 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!