Seeds Free Garlic-Mushroom Beef Skillet
Deeply savory and 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 the edges are caramelized and irresistible, then cremini mushrooms go into the same pan and cook down until golden and almost meaty in texture. The sauce comes together with coconut aminos, bone broth, apple cider vinegar, fresh thyme, and a hit of turmeric and ginger — layers of umami and warmth that reduce into something glossy and rich. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win because every single ingredient is naturally free of seeds and seed-derived oils, with coconut aminos standing in beautifully for conventional soy sauce without any of the usual concerns. Scraping up those browned bits from the bottom of the skillet is where the magic really happens, building a pan sauce that clings to every slice of beef. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together. Serve it straight from the skillet and watch it disappear.
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!