Whole-Food Beef and Mushroom Skillet

Season the beef strips evenly with half of the salt and all of the black pepper.

Heat half of the olive oil (1.5 teaspoons) in a large skillet over medium-high heat. Add the beef strips in a single layer and sear for 2 to 3 minutes until browned on the outside but still tender. Remove the beef from the skillet and set aside on a clean plate.

Add the remaining olive oil to the same skillet. Add the sliced onions and mushrooms. Sauté for 5 to 6 minutes until the mushrooms release their moisture and begin to brown.

Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.

Pour in the low-sodium beef broth and coconut aminos, scraping up any browned bits stuck to the bottom of the skillet. Bring the liquid to a gentle simmer.

Add the baby spinach to the skillet and stir gently until it wilts into the sauce, about 1 to 2 minutes.

Return the cooked beef strips and any resting juices back into the skillet, tossing everything together for 1 minute to warm through completely.

Divide the warm brown rice among four bowls and spoon the beef and mushroom skillet mixture generously over the top.