Caffeine Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a savory pan sauce built from garlic, ginger, and bone broth — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. The technique here is all about patience: letting the beef sear undisturbed and giving the mushrooms time to develop real color before anything else goes into the pan. That layering of browning is what builds the rich, complex flavor in the sauce. Coconut aminos stand in for soy sauce, bringing a subtle umami depth without any of the additives or fermented ingredients that can sneak caffeine-adjacent compounds into your meal. A splash of apple cider vinegar and fresh thyme round out the sauce with brightness and herbal warmth. Everything comes together in a single skillet, which means less cleanup and more time enjoying a bowl of something genuinely satisfying. Scatter fresh parsley over the top before serving and it looks like something straight off a restaurant menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!