Macadamia Free Garlic-Mushroom Beef Skillet
Rich, savory, and built entirely around bold pantry staples, this garlic-mushroom beef skillet is the kind of weeknight dinner that tastes like it took far more effort than it did. Thinly sliced sirloin gets a hard sear in coconut oil until deeply browned, then reunites with a glossy pan sauce made from bone broth, coconut aminos, apple cider vinegar, and fresh thyme — layers of umami that build on each other beautifully. The cremini mushrooms are cooked low and slow until every drop of moisture has evaporated and the edges turn golden, which gives the whole dish a meaty, almost steakhouse-level depth. Grated ginger and ground turmeric bloom in the center of the pan alongside sliced garlic, adding warmth and a subtle earthiness that makes the sauce feel anything but ordinary. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about unexpected nuts sneaking into your dinner. Serve it straight from the skillet with a scatter of fresh parsley and dinner is done — no sides required, though it's equally at home over rice or cauliflower rice if you want something more substantial.
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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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