Pecan Free Garlic-Mushroom Beef Skillet
Rich, savory, and deeply satisfying, this garlic-mushroom beef 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 deeply browned, then reunites with golden cremini mushrooms and a glossy, reduced sauce built from bone broth, coconut aminos, and a splash of apple cider vinegar. Fresh ginger and turmeric add a subtle warmth that makes the whole skillet smell incredible while it simmers. The technique here is straightforward but intentional — searing the beef in batches and letting the mushrooms cook undisturbed are the two moves that give you restaurant-level browning without any fuss. Everything is naturally free from tree nuts, so there's no need to scan labels or swap out ingredients to keep it safe. A scatter of fresh flat-leaf parsley at the end brightens the whole dish and makes it look as good as it tastes. Serve it straight from the pan over rice, cauliflower rice, or whatever you have on hand.
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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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