SERVES 4
TOTAL TIME: 45 minutes
Sirloin steak tips are sometimes labeled “flap meat.” Note that the cooking times may change depending on the size of the steak tips. We prefer these steak tips cooked to medium, but if you prefer them more or less done, see our guidelines. Serve with mashed potatoes, rice, or egg noodles.
|
1 |
tablespoon soy sauce |
|
1 |
teaspoon sugar |
|
Salt and pepper |
|
|
1½ |
pounds sirloin steak tips, trimmed and cut into 1½-inch pieces |
|
2 |
tablespoons vegetable oil |
|
1 |
pound white mushrooms, trimmed and sliced thin |
|
1 |
onion, halved and sliced thin |
|
¼ |
ounce dried porcini mushrooms, rinsed and minced |
|
4 |
teaspoons all-purpose flour |
|
1 |
garlic clove, minced |
|
½ |
teaspoon minced fresh thyme or ⅛ teaspoon dried |
|
1¾ |
cups beef broth |
|
1 |
tablespoon minced fresh parsley |
1. Whisk soy sauce, sugar, and ½ teaspoon pepper together in medium bowl. Add beef and toss to coat.
2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add beef and brown well on all sides, 4 to 6 minutes; transfer to plate.
3. Add remaining 1 tablespoon oil, white mushrooms, onion, porcini, and ⅛ teaspoon salt to fat left in skillet. Cover and cook over medium-high heat until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally, until mushrooms are dry and lightly browned, about 5 minutes. Stir in flour, garlic, and thyme and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps.
4. Add browned beef, with any accumulated juices, and simmer, stirring often, until meat registers 130 to 135 degrees (for medium), 3 to 5 minutes. Season with salt and pepper to taste and sprinkle with parsley. Serve.
VARIATIONS
GUINNESS STEAK TIPS WITH MUSHROOM-ONION GRAVY
Do not use Guinness Extra Stout here because it will be too bitter.
Replace ½ cup of beef broth with ½ cup Guinness.
ASIAN STEAK TIPS WITH MUSHROOM-ONION GRAVY
Omit thyme. Increase garlic to 4 cloves and add 1 tablespoon grated fresh ginger and ¼ teaspoon five-spice powder to skillet with garlic. Add ¼ cup oyster sauce, 2 teaspoons toasted sesame oil, and 2 teaspoons rice vinegar to skillet with beef broth. Substitute 2 scallions, sliced thin, for parsley.