Macadamia Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

Macadamia Free Beef and Apple Sage Skillet

Sweet, savory, and warmly spiced, this one-pan skillet is the kind of weeknight dinner that tastes like it took far more effort than it actually did. Thinly sliced apples bring a gentle sweetness that plays beautifully against the earthy sage, turmeric, and Ceylon cinnamon, while a splash of bone broth and apple cider vinegar pull everything into a glossy, lightly reduced sauce. The combination sounds unexpected, but it works — the fruit softens just enough to melt into the beef without turning mushy, and every bite has this cozy, almost autumnal depth. Coconut aminos add a subtle umami note in the background without any soy, keeping the ingredient list clean and straightforward. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just whole, recognizable ingredients from start to finish. A quick scatter of fresh parsley over the top adds a pop of color right before serving, though the dish is honestly stunning without it. One skillet, minimal cleanup, and a flavor payoff that will have everyone asking for seconds.

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!