Peanut Free Garlic-Mushroom Beef Skillet
Rich, savory, and deeply satisfying, this beef and mushroom skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thinly sliced sirloin gets a hard sear in coconut oil until the edges are caramelized and irresistible, while cremini mushrooms are cooked down until golden and almost meaty in their own right. Garlic, fresh ginger, and turmeric bloom in the pan before bone broth and coconut aminos come together into a glossy, umami-packed sauce that ties everything together beautifully. Every ingredient here is naturally free from peanuts and peanut-derived oils — no swaps needed, no label-checking anxiety — so you can focus entirely on the cooking. The technique of searing in batches and building the sauce in the same skillet means maximum flavor with minimal cleanup, which is always a win. A scatter of fresh parsley at the end adds a bright, herby finish that lifts the whole dish. Serve it straight from the pan and watch it disappear.
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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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