Lupin Free Garlic-Mushroom Beef Skillet
Rich, savory, and built entirely from whole-food ingredients, 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 coconut oil until deeply browned, then reunites with golden cremini mushrooms and a glossy, herb-scented pan sauce that pulls everything together beautifully. Coconut aminos and bone broth do the heavy lifting in that sauce, delivering umami depth without any of the grain-based or legume-derived additives that can sneak into conventional condiments and broths. Lupin flour and lupin-based protein blends have become increasingly common in packaged sauces, spice mixes, and meat seasonings, so cooking from scratch with straightforward ingredients like these is genuinely the safest route. Fresh ginger, turmeric, and thyme give the dish a warmth and complexity that makes it taste like something you'd order at a restaurant, not something you threw together on a Tuesday. A scatter of flat-leaf parsley at the end adds a bright, fresh finish that cuts through the richness of the sauce. This one is going straight into the regular rotation.
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!