Mustard Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy, herb-scented pan sauce — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. The sauce gets its savory depth from coconut aminos and bone broth rather than any condiment that could sneak in hidden mustard, making it a genuinely safe and satisfying option for anyone navigating that restriction. Searing the beef in two batches over high heat is the real secret here: it builds that gorgeous crust that makes every bite so much more than just "cooked meat." Cremini mushrooms go through the same treatment, cooking undisturbed until deeply golden before garlic, ginger, and turmeric bloom in the center of the pan — layering in warmth and complexity without a single problematic ingredient. Apple cider vinegar adds just enough brightness to balance the richness of the broth-based sauce, which reduces down to something silky and spoon-coating. A scatter of fresh parsley at the end keeps everything feeling vibrant and fresh. It's a complete, craveable dinner straight from one pan.
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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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