Anti Inflammatory Garlic-Mushroom Beef Skillet

Total time40 min

Prep time15 min

Cook time25 min

Anti Inflammatory Garlic-Mushroom Beef Skillet

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Ingredients

4 servings

1.5 lb beef sirloin or flank steak, thinly sliced against the grain
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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3 tbsp coconut oil, divided
1 tsp fine sea salt, divided
1 lb cremini mushrooms, stems trimmed, sliced ¼ inch thick
6 cloves garlic, thinly sliced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
6 sprigs fresh thyme
2 tbsp coconut aminos
¾ cup bone broth
1 tsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the beef slices dry with paper towels and season with 1/2 tsp of the salt. Heat a 12-inch skillet over high heat until a drop of water evaporates on contact, then add 1 tbsp of the coconut oil and swirl to coat.
2
Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 2 minutes, until the underside is deeply browned. Flip and cook 1 minute more, until the beef is browned on the second side and just cooked through with no pink remaining, reaching an internal temperature of 145°F (63°C). Transfer to a plate and tent loosely.

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