MSG Free Beef and Apple Sage Skillet
Sweet, savory, and warmly spiced, this skillet dish 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 pan a fragrant, almost autumnal depth that makes it feel far more special than a weeknight dinner has any right to be. Coconut aminos stand in for soy sauce here, delivering that subtle umami hit without any of the additives that make conventional condiments a concern for people avoiding flavor enhancers. Bone broth and a splash of apple cider vinegar pull the sauce together, creating a glossy, lightly reduced coating that clings to every bite of beef and softened fruit. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end adds a little brightness and color that makes the finished dish look as good as it tastes.
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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.
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