Pistachio Free Garlic-Mushroom Beef Skillet
Rich, savory, and built entirely around whole-food ingredients, this garlic-mushroom beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it requires. Thinly sliced sirloin gets a hard sear in coconut oil until deeply browned, then reunites with a pan sauce built from bone broth, coconut aminos, apple cider vinegar, and a bloom of garlic, ginger, and turmeric — layers of flavor that come together fast. The cremini mushrooms are cooked low and slow until golden and almost meaty, soaking up every bit of that aromatic sauce. Because every ingredient here is straightforward and naturally derived, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed pantry staples. Coconut aminos stand in beautifully for soy sauce, keeping the umami depth without any of the usual additives. A finishing scatter of fresh parsley brightens the whole dish right before it hits the table. This one is equally at home over steamed rice, cauliflower rice, or eaten straight from the skillet — no judgment.
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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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