Carrageenan Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy pan sauce built from bone broth and coconut aminos — this skillet dinner is the kind of weeknight meal that tastes like it took far more effort than it actually did. The sauce gets its savory depth from garlic, fresh ginger, and turmeric bloomed right in the pan, with a splash of apple cider vinegar to brighten everything at the end. Carrageenan is a thickening agent that sneaks into a surprising number of broths, sauces, and condiments, so cooking from scratch with whole ingredients like these is one of the cleanest ways to sidestep it entirely. Coconut aminos stand in for soy-based sauces without any of the additives that can make store-bought alternatives a gamble. The two-batch sear on the beef is the move here — it guarantees that deep, caramelized crust instead of a steamed, grey disappointment. Once the sauce reduces and clings to the back of a spoon, you toss the beef back in and everything comes together in under a minute. Scatter some fresh parsley over the top and bring the skillet straight to the table.
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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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