Paleo Garlic-Mushroom Beef Skillet
Savory, deeply browned beef and golden mushrooms come together in a rich, garlicky pan sauce that feels like serious restaurant cooking — all done in a single skillet. The sauce gets its umami depth from coconut aminos and bone broth instead of soy sauce or butter, so every component stays completely grain- and dairy-free without any flavor compromise. Fresh ginger and turmeric add a subtle warmth that makes the whole dish feel layered and complex, while apple cider vinegar brightens everything at the end. Searing the beef in batches is the move here — it's what builds that gorgeous crust and keeps the meat from steaming, and the technique is straightforward enough for a weeknight. The mushrooms get the same treatment, cooked undisturbed until deeply golden before the garlic and aromatics go in, which means every element earns its place in the pan. A scatter of fresh parsley at the end adds color and a clean, herby finish. This is the kind of one-pan dinner that satisfies a serious craving while keeping things clean and whole-food from start to finish.
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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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