No Mushroom Beef Tips
Ingredients
- 1 pound beef stew meat, cut into bite-size pieces ⓘ
- 1 tablespoon red wine vinegar ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/2 teaspoon kosher salt ⓘ
- 1/8 teaspoon ground black pepper ⓘ
- 1 teaspoon vegetable oil ⓘ
- 1 small onion, diced ⓘ
- Sauce: ⓘ
- 2 cups water ⓘ
- 1/4 cup Worcestershire sauce ⓘ
- 1/4 cup soy sauce ⓘ
- 2 tablespoons minced garlic, or more to taste ⓘ
Instructions
- Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.
- Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
- Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.
- Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.
Nutrition & Diet Analysis (per serving)
549
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).