High Fructose Corn Syrup Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

High Fructose Corn Syrup Free Beef and Apple Sage Skillet

Sweet, savory, and warmly spiced, this skillet dinner brings together ground beef and tender apple slices in a way that feels both unexpected and completely natural. The combination of fresh sage, turmeric, ginger, and Ceylon cinnamon gives the whole dish an aromatic depth that makes it taste far more involved than a single pan on a weeknight deserves. Coconut aminos stand in for soy sauce here, delivering that subtle umami hit without any of the sweeteners that sneak into conventional condiments — and bone broth pulls the sauce together into something silky and rich. Apple cider vinegar brightens everything at the end, keeping the dish from feeling heavy despite the hearty beef. Avoiding high fructose corn syrup in a recipe like this is genuinely easy when every ingredient is whole and straightforward — no bottled sauces, no packaged seasoning blends, nothing processed hiding in the pantry. The apples bring their own natural sweetness, so there's no need for anything artificial to make this dish sing. Finish with a scatter of fresh parsley and dinner is on the table with almost no effort at all.

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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.

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