No mushroom beef tips. A quick put together meal in a pinch. Serve over noodles.

K H

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
20 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes:

Can use beef broth; just omit bouillon cubes and the two cups of water. Use two cups of beef broth in its place. Can also coat meat and place in the freezer until needed.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

191 calories; protein 13.5g 27% DV; carbohydrates 8.7g 3% DV; fat 11g 17% DV; cholesterol 41.7mg 14% DV; sodium 1193.3mg 48% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2019
This is easy to make, we used rice have enough left to put on noodles. I thought it was really salty when I tasted it, but when it was on rice, I had to add salt. I used the beef broth as I thought it would be less salty. It was really good, hubby was pleased. Read More
(1)

Most helpful critical review

Rating: 3 stars
07/16/2014
Very strong vinegary flavor. I had to tone it down with half-and-half. Too much Worcestershire sauce for me. Read More
(3)
16 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
07/16/2014
Very strong vinegary flavor. I had to tone it down with half-and-half. Too much Worcestershire sauce for me. Read More
(3)
Rating: 5 stars
09/27/2019
This is easy to make, we used rice have enough left to put on noodles. I thought it was really salty when I tasted it, but when it was on rice, I had to add salt. I used the beef broth as I thought it would be less salty. It was really good, hubby was pleased. Read More
(1)
Rating: 2 stars
10/23/2014
Way too much Worcestershire sauce! It was overpowering. I like meat cooked in sauce to tenderize it. This was just mixed together over the browned meat at the last minute. This was just not an enjoyable meal for us. Read More
(1)
Advertisement
Rating: 3 stars
01/30/2016
Based on the other reviews I halved the recommended amount of both the soy sauce and Worcestershire sauce. It was still too vinager-y!! I added milk and a bit more water and cornstarch as necessary to re-thicken the sauce. Eventually I found a yummy beef flavor that wasn't overpowering. I also cooked the meat/onion mixture as suggested and the meat was a bit on the tough side! not necessarily the fault of the recipe creator but perhaps this recipe needs to be the slow cook method (either crockpot or low temp in stove for hours etc)! I'm overall happy with the final product but I definitely recommend adjusting the sauce to taste as you're cooking! Read More
Rating: 4 stars
10/06/2020
I thought this turned out pretty good however it did not thicken up very much. I used better than bouillon and I put it over elbow noodles. I even tried another dose of corn starch but it still didn’t thicken like I thought it would. Read More
Rating: 4 stars
01/05/2016
Add milk Read More
Advertisement
Rating: 3 stars
12/27/2018
Very salty...I uses canned beef broth instead of beef bullion hoping to cut some of the salt...maybe less soy sauce... will make again. Would even be good with mushroom??. I uses left over beef tenderloin was very easy to make Read More
Rating: 4 stars
06/10/2020
We enjoyed this recipe! I added a bit of red wine to broth (I used beef broth instead of cubes) and cut back a bit on soy sauce and worcestershire sauce. I added garlic to onions when cooking beef. I would probably add a bit more corn starch to get a thicker sauce. I served with buttered egg noodles. My family enjoyed it! Read More
Rating: 5 stars
05/24/2014
My family loved this! I always use lite soy sauce and did in this recipe as well. I also used Better than Bouillon beef flavor for the beef bouillon cubes. Next time I will use less or use lower sodium beef broth. It was a little salty to me but I didn't salt the noodles so all was well. I also wonder if flank steak sliced really thin would be more tender than the stew meat. Read More