Cashew Free Garlic-Mushroom Beef Skillet
Rich, savory, and deeply satisfying, this garlic-mushroom beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thinly sliced sirloin gets a hard sear over high heat, building that gorgeous browned crust before a glossy, umami-packed sauce pulls everything together. Cremini mushrooms are cooked down until deeply golden, then layered with sliced garlic, fresh ginger, and turmeric for a flavor base that's earthy, aromatic, and just a little bold. Coconut aminos and bone broth form the backbone of the sauce, which reduces into something silky and spoon-coating without a drop of dairy or any tree nut products in sight. For anyone navigating nut allergies, this is the kind of recipe that delivers serious depth without requiring a label check on every bottle — the ingredient list is clean and straightforward from start to finish. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. Serve it straight from the skillet while the sauce is still bubbling.
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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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