Hazelnut 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 involved. Thinly sliced sirloin gets a hard sear in a screaming-hot pan, building that gorgeous crust before a braise-y sauce of bone broth, coconut aminos, and apple cider vinegar pulls everything together. The cremini mushrooms are cooked low and slow until deeply golden, soaking up every bit of the garlicky, ginger-spiked pan drippings along the way. Fresh thyme and a touch of turmeric round out the flavor with warmth and subtle earthiness that makes the whole kitchen smell incredible. Tree nut allergies can make rich, restaurant-style sauces feel off-limits, but every ingredient here is straightforward and easy to verify — no hidden nut oils, no ambiguous pantry staples. Coconut oil and coconut aminos do the heavy lifting in place of butter or soy sauce, keeping the dish both flavorful and completely free of common allergen concerns. Finish it with a scatter of fresh parsley and serve it straight from the skillet for a meal that looks like it took way more planning than it did.
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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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