Celery 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 in coconut oil until the edges are caramelized and golden, while cremini mushrooms cook down until they're intensely browned and almost meaty in texture. Garlic, fresh ginger, and turmeric bloom in the pan before bone broth and coconut aminos come together into a glossy, umami-packed sauce that ties everything together. The apple cider vinegar adds just enough brightness to cut through the richness without overpowering the dish. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's no need to scrutinize labels for hidden celery seed, celery salt, or celery extract that often sneak into store-bought sauces and broths. Fresh thyme and optional parsley keep the herbal notes clean and simple. Serve it straight from the skillet over rice or alongside roasted vegetables for a complete, crowd-pleasing meal.
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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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