Soy Free Beef and Apple Sage Skillet
Ground beef and sweet-tart apple slices might sound like an unlikely pairing, but this skillet dish pulls them together in a way that feels both comforting and a little unexpected. Fresh sage, warm turmeric, ginger, and Ceylon cinnamon build a fragrant, layered spice profile that makes the whole kitchen smell incredible while it cooks. Coconut aminos stand in for soy-based sauces, delivering that savory depth without any of the legume-derived ingredients that can sneak into so many weeknight dinners. A splash of bone broth and apple cider vinegar deglaze the pan and create a light, glossy sauce that ties the beef and fruit together beautifully. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor from all those caramelized bits scraped up from the bottom of the pan. A scatter of fresh parsley at the end adds a bright, herby finish that keeps the dish feeling fresh rather than heavy. It's the kind of recipe that looks and tastes far more impressive than the effort involved.
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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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