Nitrate & Nitrite Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy pan sauce built from bone broth and coconut aminos — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. The ingredient list does a lot of heavy lifting here: coconut aminos stand in for soy sauce without any of the additives that can sneak into conventional condiments, and every other component is a whole, recognizable food. Cremini mushrooms get a proper sear so they turn rich and meaty rather than soggy, and the garlic, ginger, and turmeric bloom in the pan just long enough to turn the sauce into something genuinely aromatic. A splash of apple cider vinegar at the end brightens everything and keeps the sauce from feeling heavy. The technique of searing the beef in batches over high heat is the real secret — you get that deep, caramelized crust without steaming the meat, and the fond left behind becomes the flavor base for the whole dish. It comes together in one skillet, which means less cleanup and more time enjoying a bowl of something seriously satisfying.
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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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