Legume Free Beef and Apple Sage Skillet
Ground beef and sweet apple might sound like an unlikely pairing, but this skillet dish brings them together in a way that feels both comforting and surprisingly sophisticated. Caramelized onion, fresh sage, and warm spices like turmeric, ginger, and Ceylon cinnamon build a deeply aromatic base, while a splash of bone broth and apple cider vinegar pull everything into a glossy, savory-sweet sauce. The apples soften just enough to melt into the dish without turning to mush, giving every bite a little brightness against the rich beef. For anyone navigating a legume-free lifestyle, this kind of weeknight dinner is a genuine win — no beans, no lentils, no soy, and no hidden legume derivatives to stress over. Coconut aminos stand in for soy sauce and add a subtle umami depth that rounds out the whole skillet beautifully. Everything comes together in one pan, which means less cleanup and more time actually enjoying the meal. Finish with a scatter of fresh parsley and you've got a dish that looks and tastes like you put in far more effort than you actually 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 →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!