Eggless Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a savory pan sauce built from bone broth and coconut aminos — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. The technique here is all about high heat and patience: searing the beef in batches and letting the mushrooms sit undisturbed until they develop real color rather than steaming into something soft and pale. Garlic, fresh ginger, and turmeric bloom in the center of the pan before everything comes together in a glossy, herb-scented sauce that gets a bright lift from apple cider vinegar. Because the whole dish is built on whole-food ingredients — no soy sauce, no butter, no hidden binders — it naturally sidesteps the egg concern without any substitutions or workarounds required. The coconut aminos bring that deep, umami-rich backbone you'd expect from a classic stir-fry sauce, and the bone broth gives the reduction a silky body that clings beautifully to every slice of beef. Scatter fresh parsley over the top before serving and it looks like something straight off a restaurant plate.
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!