Sirloin Steak Tips with Mushroom Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · keto, low-carb, high-protein

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Ingredients

• 3/4 lb sirloin flap steak or steak tips, cut into 1.5-inch chunks
• 3 1/2 oz cremini mushrooms, sliced
• 1 yellow onion
• 1 garlic cloves
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 3/4 cup beef stock
• 1/4 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Pat the beef very dry and season with salt and pepper. Heat the oil in a heavy skillet over high until shimmering, about 450F.
2. Sear the tips in two batches, 90 seconds per side, so the pan stays hot and they brown rather than boil. Pull them at 120F — they finish in the gravy. Set aside on a plate and keep the juices.
3. Drop the heat to medium-high, add the butter and mushrooms, and cook 6 to 8 minutes without stirring much until they release their water and it evaporates. Only then do they brown.
4. Add the diced onion and cook 4 minutes, then the garlic and thyme for 1 minute more.
5. Sprinkle over the flour and cook it out for 90 seconds, then pour in the stock a splash at a time, whisking, followed by the Worcestershire. Simmer 5 minutes until it coats a spoon.
6. Return the beef and any resting juices, simmer 2 minutes to bring the centers to 135F, and taste for salt. Serve over mashed potato or egg noodles.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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