Walnut Free Garlic-Mushroom Beef Skillet
Rich, savory, and deeply satisfying, this garlic-mushroom beef skillet is the kind of weeknight dinner that tastes like you spent way more effort than you actually did. Thinly sliced sirloin gets a hard sear in coconut oil until it's beautifully browned, then reunites with golden cremini mushrooms and a fragrant hit of garlic, ginger, and turmeric that makes the whole kitchen smell incredible. Coconut aminos and bone broth come together into a glossy, umami-packed sauce that clings to every piece of beef and mushroom — no thickeners, no fuss, just reduction doing its job. Fresh thyme steeps right in the pan, adding an herby backbone that ties everything together before the sprigs get pulled out at the end. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients, relying entirely on whole, straightforward pantry staples. A finishing scatter of flat-leaf parsley brightens the whole dish and makes it look as good as it tastes. Serve it straight from the skillet and watch it disappear.
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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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