Brazil Nut Free Garlic-Mushroom Beef Skillet
Rich, savory, and built entirely around whole-food ingredients, this garlic-mushroom beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it requires. Thinly sliced sirloin gets a hard sear in coconut oil until deeply browned, then reunites with a glossy pan sauce made from bone broth, coconut aminos, and apple cider vinegar — no mystery additives, no label-reading stress. The cremini mushrooms are cooked low and slow until every drop of moisture has evaporated and the edges turn golden, giving them a meaty, almost caramelized depth that anchors the whole dish. Garlic, fresh ginger, and turmeric bloom in the center of the skillet before everything comes together, layering warmth and complexity into the sauce without a single ingredient that raises concern for those avoiding tree nuts. Because every component here is straightforward and naturally free of nut-based oils or fillers, it's a genuinely worry-free cook from start to finish. Scatter fresh parsley over the top before serving and you've got a dish that looks like it came out of a restaurant kitchen.
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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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