BHA & BHT Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy pan sauce built from scratch — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. Every ingredient here is whole and recognizable, which matters when you're avoiding the synthetic preservatives BHA and BHT that sneak into so many packaged sauces, broths, and cooking oils. Coconut aminos stand in for soy sauce and bring a gentle savory sweetness, while bone broth and a splash of apple cider vinegar create a sauce with real depth and body. The technique is straightforward but deliberate: searing the beef in batches over high heat locks in flavor, and letting the mushrooms cook undisturbed until deeply golden means you get that rich, almost meaty character from the fungi alone. Fresh garlic, ginger, and turmeric bloom in the pan before the liquid goes in, layering warmth and fragrance into every bite. A handful of flat-leaf parsley scattered over the top at the end keeps things bright and fresh. It's a satisfying, clean-ingredient dinner that proves you don't need anything artificial to build serious flavor.
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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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