No Mushroom Beef Tips

Recipe View 20 mins In a glass or ceramic bowl, whisk together the red wine vinegar, 2 teaspoons of cornstarch, kosher salt, and black pepper. Add the beef to the mixture and toss to coat evenly. Marinate for at least 20 minutes to tenderize the meat and infuse it with flavor.

Recipe View 7 mins After marinating, drain the beef and discard the marinade. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and diced onion and cook, stirring occasionally, until the beef is nicely browned and the onions are softened and translucent, about 5-10 minutes.

Recipe View 10 mins In a separate pot, combine the water, Worcestershire sauce, soy sauce, minced garlic, and beef bouillon cubes. Bring the mixture to a simmer over medium-high heat, stirring until the bouillon dissolves completely, about 10 minutes. In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with about 1/4 cup of the hot broth until smooth to create a slurry. This will help thicken the sauce.

Recipe View 5 mins Slowly pour the cornstarch slurry into the simmering broth mixture, stirring constantly to prevent lumps from forming. Continue to cook, stirring occasionally, until the sauce has thickened to your desired consistency, about 5 minutes.

Recipe View 2 mins Add the browned beef and onion mixture, along with any accumulated pan juices, to the pot with the thickened broth. Stir well to combine and cook until the beef is heated through and the flavors have melded together, about 2-3 minutes. Serve hot over noodles, rice, or mashed potatoes.