Chicken Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a savory pan sauce built on bone broth and coconut aminos — 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 heat management: a screaming-hot pan for the sear, then a patient browning of the mushrooms so every slice turns deeply golden before the aromatics even hit the pan. Sliced garlic, fresh ginger, and turmeric bloom in the residual oil, layering in warmth and complexity that makes the sauce taste like it simmered for hours. Apple cider vinegar cuts through the richness just enough to keep every bite bright and balanced. There's no poultry in sight — not in the broth, not in the sauce, not anywhere — so this is a genuinely satisfying option when you need a hearty, protein-forward dish without any bird on the ingredient list. Serve it straight from the skillet with a scatter of fresh parsley and something to soak up that glossy, herb-flecked sauce.
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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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