Soy Free Garlic-Mushroom Beef Skillet
Deeply browned beef, golden mushrooms, and a savory pan sauce built from scratch — this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort involved. The real trick is the high-heat sear, which builds a rich crust on the sirloin before the mushrooms get their own turn to caramelize in the same pan, layering flavor at every step. Coconut aminos stand in for traditional soy sauce, delivering that same umami depth without any soy whatsoever, and bone broth rounds out the sauce into something genuinely silky. Garlic, fresh ginger, and turmeric bloom in the hot oil just long enough to turn fragrant and golden, giving the whole dish a warmth that goes well beyond basic stir-fry territory. A splash of apple cider vinegar at the end brightens everything and keeps the sauce from feeling heavy. Fresh thyme ties the savory and earthy notes together while it simmers, then gets pulled before serving so you're left with clean, bold flavor in every bite. Scatter some flat-leaf parsley over the top and bring the skillet straight to the table.
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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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