Today’s Sunday Funday theme is 30 minute meals.
These steak tips could conceivably take only 30 minutes, but I’m a super pokey chef (I’d never make it as a professional) and 30 minute meals always take 45. Regardless, this is a fast meal that is great for a weeknight, especially if you prepare the marinade ahead of time (I didn’t).
Anything with steak and gravy is always a hit in my house and this meal is no exception!
Check out these other quick meals:
- Beef and Bean Sloppy Joes from A Day in the Life on the Farm
- Beef Steak Tips with Mushrooms and Balsamic Gravy from Amy's Cooking Adventures
- Black Eyed Peas With Punjabi Vadi from Sneha’s Recipe
- Minestrone Soup from Mayuri’s Jikoni
- Pasta Fagioli for Christmas from Our Good Life
- Quick and Cozy Turkey Stew from Making Miracles
Beef Steak Tips with Mushrooms and Balsamic Gravy
Adapted from the Kitchn’
1 ½ - 2 pounds beef tip steak or flank steak, cut into 3x1-inch pieces
¼ cup lite soy sauce
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon light brown sugar
2 cloves garlic, minced
1 teaspoon spicy brown mustard
¼ teaspoon black pepper
2 tablespoons butter, divided
8 ounces button mushrooms, sliced
2 tablespoons flour
Reserved marinade from steak
Red wine for deglazing
2 cups beef broth
Place the beef pieces in a zipper bag. Whisk together the marinade ingredients and pour over the steak. Marinate for at least 1 hour or overnight.
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the steak and brown on all sides, 5-7 minutes. Remove and set aside on a plate. Pour a few tablespoons of wine into the pan to deglaze.
Add the mushrooms to the pan and cook until the mushrooms release their juices, about 5 minutes.
Stir in the remaining tablespoon of butter and the flour and cook for one minute. Pour in the reserved steak marinade, stirring as it thickens. Then add the beef broth gradually, allowing the sauce to thicken after each addition. Finally, stir in the steak and any juices that have collected. Heat the steak through and serve over rice.