Dairy Free Garlic-Mushroom Beef Skillet
Rich, savory, and deeply satisfying, this beef and mushroom 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, building that gorgeous crust that makes every bite worth it. Cremini mushrooms are cooked down until deeply golden, then garlic, ginger, and turmeric bloom in the pan, layering in warmth and complexity without a drop of cream or butter in sight. Coconut aminos and bone broth come together into a glossy, umami-packed sauce that clings to the beef and mushrooms beautifully — apple cider vinegar adds just enough brightness to keep it from feeling heavy. For anyone navigating a dairy-free lifestyle, this is the kind of dish that proves you are not missing a thing, because the sauce is so luscious you would never guess it skips the usual dairy-based shortcuts. A scatter of fresh parsley at the end lifts the whole plate and makes it look as good as it tastes. 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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