Heat coconut oil in a large saute pan over medium heat to medium high heat.

Sprinkle flour over the meat and toss to coat. Salt and pepper the meat to taste. Place the cubed beef in the hot oil. The oil should not be smoking but you should hear the sear when the beef touches the oil. To get the best sear, allow the meat to cook on each side for about 2 minutes before you flip it over. Remove the cooked beef with a slotted spoon and place in a large bowl.

In the same hot pan, add onions and allow them to saute until they are translucent. Add garlic and allow it to cook until fragrant, about one minute. Stir frequently to prevent burning. Add mushrooms, thyme and additional salt and pepper for the mushrooms. When the mushrooms begin to release their liquid, in about 3-4 minutes, add beef back to the pan and toss all ingredients to combine.

Remove the pan from the heat to add the wine and deglaze the pan, scraping up any bits that might be stuck to the bottom of the pan. Return the pan to low heat and allow it to finish cooking until the sauce has thickened and the steak is cooked to your preference about 10-15 minutes.

Serve hot with quinoa, brown rice, or over whole wheat pasta. Enjoy!