Barley Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy, herb-scented pan sauce — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. The sauce gets its savory depth from coconut aminos and bone broth rather than any grain-based condiment, which means soy sauce and Worcestershire-style shortcuts are completely off the table — and you won't miss them. Coconut aminos bring that rich, umami backbone without any of the grain-derived ingredients that can sneak into conventional sauces and marinades. The technique here does a lot of the heavy lifting: searing the beef in batches over screaming-hot heat builds a crust that keeps the slices tender inside, while letting the mushrooms cook undisturbed coaxes out their deep, nutty flavor. Fresh ginger and turmeric add a subtle warmth that ties the whole dish together, and the apple cider vinegar at the end brightens everything just enough. A handful of flat-leaf parsley scattered over the top before serving makes it look like something you'd order at a restaurant. Serve it straight from the skillet and let the sauce do the talking.
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Learn more →Ingredients
4 servings
- 1.5 lb beef sirloin or flank steak, thinly sliced against the grain
- 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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