Citric Acid Free Garlic-Mushroom Beef Skillet
Savory, deeply satisfying, and built entirely from whole ingredients, 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 rich, then cremini mushrooms go into the same pan and cook down until golden and almost meaty in texture. Fresh garlic, ginger, and turmeric bloom in the residual fat, layering in warmth and depth before bone broth and coconut aminos pull everything into a glossy, savory sauce. Avoiding citric acid means steering clear of a surprising number of pantry staples — many broths, condiments, and flavor boosters sneak it in as a preservative. This recipe sidesteps all of that by leaning on coconut aminos instead of soy sauce, homemade-style bone broth, and a small splash of apple cider vinegar to brighten the sauce without any hidden additives. The result is a dish that tastes bold and complex without a single ingredient you'd need to second-guess. Scatter some fresh flat-leaf parsley over the top before serving and it looks every bit as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!