Seed Oil 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. Every drop of fat in this recipe comes from coconut oil, so there's no canola, soybean, or vegetable oil anywhere near the pan. That matters more than people realize, since so many quick stir-fry-style dishes quietly rely on refined seed oils to get that high-heat sear. Here, coconut oil handles the job beautifully, giving the beef and mushrooms a rich, caramelized crust without any of the usual shortcuts. Ginger, turmeric, garlic, and fresh thyme layer in warmth and depth, while apple cider vinegar lifts the whole sauce at the end so it never feels heavy. The technique of searing the beef in batches and letting the mushrooms cook undisturbed is what separates a truly satisfying result from a soggy, steamed-out disappointment — and the instructions walk you through exactly how to get there. Serve it straight from the skillet over whatever base you love, and don't skip scraping up those browned bits when the broth goes in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!