MSG Free Garlic-Mushroom Beef Skillet
Savory, deeply browned beef and golden mushrooms come together in a rich, garlicky pan sauce that tastes like it took far more effort than it actually did. The trick is building real flavor the old-fashioned way — a screaming-hot skillet, a proper sear, and patience while those cremini mushrooms caramelize until every drop of liquid has cooked off. Coconut aminos stand in for soy sauce and deliver that same savory depth without any added glutamates, making this a genuinely clean swap that doesn't sacrifice a thing. Bone broth and a splash of apple cider vinegar round out the sauce, giving it body and a subtle brightness that keeps the whole dish from feeling heavy. Fresh ginger and turmeric add warmth and color, while the thyme sprigs perfume the sauce as it simmers down into something glossy and spoon-coating. Anyone who has scanned ingredient labels on bottled sauces and condiments looking for hidden additives will appreciate that every single component here is straightforward and easy to verify. Scatter some flat-leaf parsley over the top before serving and bring it straight to the table — this one is best eaten hot, right out of the skillet.
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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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