Turkey Free Garlic-Mushroom Beef Skillet
Rich, savory, and built entirely around beef, this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. Thinly sliced sirloin gets a hard sear in coconut oil until deeply browned, then reunites with a glossy pan sauce made from bone broth, coconut aminos, and apple cider vinegar — no poultry, no shortcuts, just bold flavor from start to finish. Cremini mushrooms are cooked down until golden and almost meaty, soaking up every bit of the garlic, ginger, and turmeric that blooms in the pan right before the liquid goes in. Those aromatics do serious heavy lifting here, giving the sauce a warmth and depth that makes it taste like it simmered for hours. Scraping up the browned bits when the broth hits the pan is the move that ties everything together — don't skip it. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. Serve it straight from the skillet over rice, cauliflower rice, or whatever you have on hand.
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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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