Whole 30 Garlic-Mushroom Beef Skillet
Savory, deeply browned beef and golden mushrooms come together in a rich, garlicky pan sauce that feels far more indulgent than the ingredient list suggests. The technique here does a lot of the heavy lifting — searing the beef in batches over screaming-high heat builds serious flavor, and letting the mushrooms cook undisturbed until they're caramelized means no soggy, steamed results. Fresh ginger and turmeric add warmth and depth without overwhelming the dish, while coconut aminos stand in for soy sauce so seamlessly you won't miss it for a second. Bone broth and a splash of apple cider vinegar pull the pan sauce together into something glossy and complex, with all those browned bits scraped up from the bottom of the skillet doing the real work. This is the kind of weeknight dinner that satisfies a serious craving for something hearty and umami-forward while keeping every single ingredient clean and compliant. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you actually tried.
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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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