Seed Oil Free Beef and Apple Sage Skillet
Savory meets sweet in the most unexpected, satisfying way with this one-pan dinner that feels like fall in a skillet. Ground beef gets browned in coconut oil, then reunited with tender apple slices, caramelized onion, and a bloom of fresh sage, turmeric, ginger, and Ceylon cinnamon ā a spice combination that smells absolutely incredible and tastes even better. Bone broth, apple cider vinegar, and coconut aminos deglaze the pan and reduce into a light, glossy sauce that ties every element together without a drop of canola, soybean, or any other refined vegetable oil in sight. That's the whole point here: every fat source is intentional, with coconut oil doing all the heavy lifting from start to finish. Dishes like this are notoriously tricky to find at restaurants or in packaged form, since industrial seed oils sneak into almost every prepared sauce and cooking fat on the market. Making it yourself means you control exactly what goes in the pan. Finish with a scatter of fresh parsley and dinner is done ā no sides required, though it would be right at home over cauliflower rice or roasted root vegetables.
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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.
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