Sesame Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a glossy, herb-scented pan sauce — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort required. The sauce gets its savory depth from coconut aminos instead of traditional soy sauce, which means you get all that rich, umami-forward flavor without any sesame-adjacent ingredients sneaking in. Coconut aminos can be a quiet hero for anyone navigating soy-based condiments that often come bundled with sesame in store-bought sauces and marinades. Bone broth and a splash of apple cider vinegar round out the sauce, giving it body and a subtle brightness that keeps the whole dish from feeling heavy. The technique matters here — searing the beef in batches over high heat builds a serious crust, and letting the mushrooms sit undisturbed in the pan creates that deep, almost meaty browning that makes them irresistible. Fresh thyme and ginger add warmth and fragrance without overwhelming the beef, and a scatter of flat-leaf parsley at the end keeps everything feeling vibrant. Serve it straight from the skillet over rice, cauliflower rice, or whatever you have on hand — the sauce is too good to waste.
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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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