This hearty beef dish is perfect for those who prefer a mushroom-free meal without sacrificing flavor. Tender, savory, and easy to make, it’s a comforting dinner option that the whole family will enjoy.
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In a bowl, whisk together the red wine vinegar, 2 teaspoons of cornstarch, a good pinch of kosher salt, and some pepper. Add the beef to the bowl and toss it around so it’s nicely coated. Let it marinate for at least 20 minutes, then drain off the marinade and set the beef aside.
Heat some vegetable oil in a large skillet over medium-high heat. Add the beef along with the onion and cook, stirring occasionally, until the meat is browned and the onions are soft and translucent—this should take about 5 to 10 minutes.
While that’s cooking, combine the water, Worcestershire sauce, soy sauce, garlic, and beef bouillon in a pot over medium-high heat. Stir it until the bouillon dissolves, which usually takes around 10 minutes.
Take about a quarter cup of the hot broth and pour it into a small bowl. Whisk in 2 tablespoons of cornstarch until it’s smooth, then slowly stir this mixture back into the pot with the broth. Keep cooking, stirring now and then, until the sauce thickens, about 5 minutes.
Finally, add the beef and onions from the skillet into the pot with the sauce, along with any juices that have collected in the pan. Give everything a good stir and let it heat through for a couple more minutes before serving.
- Use a heavy skillet or cast iron pan to get a nice sear on the beef.
- Cook the beef in batches if needed to avoid overcrowding the pan and steaming the meat.
- Let the beef rest for a few minutes after cooking to keep it juicy and tender.
This dish is rich and comforting, perfect for a hearty meal without the use of mushrooms. It offers tender beef with a flavorful sauce that everyone can enjoy, even those who prefer to skip mushrooms. It’s simple to make and packed with satisfying taste.
Serve over creamy mashed potatoes, buttered noodles, or steamed rice to soak up the sauce. A side of steamed green beans or a fresh salad adds a nice balance to the meal. This dish also pairs well with crusty bread for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the beef from becoming tough. You can also freeze the cooked beef tips for up to 2 months; thaw overnight in the fridge before reheating.
