Emulsifier Free Beef and Apple Sage Skillet
Savory meets sweet in the most unexpected, satisfying way with this one-pan dinner. Ground beef gets browned until deeply caramelized, then reunited with tender apple slices, soft onion, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. The liquid base ā bone broth, apple cider vinegar, and coconut aminos ā simmers down into a light, glossy sauce that ties every element together without any processed additives or hidden emulsifiers to worry about. Every single ingredient here is whole and straightforward, which is exactly what you want when you're trying to avoid the stabilizers and binding agents that sneak into so many store-bought sauces and seasoning blends. Fresh sage adds an herby, slightly earthy note that balances the natural sweetness of the apples beautifully. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end brightens the whole dish and makes it look like you tried a lot harder than you did.
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 āIngredients
4 servings
- 1 Ā½ 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
- Ā½ tsp ground ginger
- Ā¼ tsp ground ceylon cinnamon
- Ā½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- Ā¾ 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 160Ā°F (71Ā°C), about 8ā10 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!