Capsaicin Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy, savory sauce — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. The flavor comes from a smart combination of garlic, fresh ginger, turmeric, and thyme, with coconut aminos and bone broth building a rich, umami-forward sauce that clings to every slice of sirloin. For anyone avoiding capsaicin, finding bold, satisfying beef dishes can be tricky since so many rely on chili heat for depth — but this one proves you don't need any of that to land something genuinely crave-worthy. The technique matters here: searing the beef in batches over high heat and letting the mushrooms sit undisturbed until deeply golden are the two moves that make this dish taste like it came out of a restaurant kitchen. Apple cider vinegar adds just enough brightness to balance the richness of the broth, and the whole thing comes together in one pan with minimal cleanup. Scatter some fresh parsley over the top before serving and you've got a complete, stunning plate.
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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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