Steak Tips with Peppered Mushroom Sauce

Even though it’s not evident from my last post, I’ve been trying to lose some weight.  I subscribe to Cooking Light magazine, which I must say always has delicious recipes!  I eyed this recipe when I first received the January/February 2010 issue and decided to make it last night.  I also saw where Elizabeth from Elizabeth’s Edible Experience made it.  She substituted Worcestershire sauce for the soy sauce.  I decided to have the best of both worlds and used half the requirement with soy sauce and half with Worcestershire sauce.  I also went ahead and cooked the whole package of noodles, nice to have on hand.  When a recipe calls for pasta, I’ve gotten in the habit of buying the Smart Taste by Ronzoni just to add a little more health to the meal.  I was really impressed with how fast and easy this meal was to make.  Also, it was not expensive.  The meat was less than $5, pasta is cheap and I already had the mushrooms on hand.  By the way, do NOT skimp and used ground thyme.  Go buy the sprigs, it makes the biggest flavor difference in the world!  The flavors are just fantastic, you will be licking your plate clean!!

Steak Tips with Peppered Mushroom Sauce
Source:  Cooking Light

1 pkg uncooked egg noodles (Smart Taste by Ronzoni)
cooking spray
1 lb. top sirloin steak, cut into 3/4 inch pieces, fat trimmed
1 tbsp butter
2 tbsp finely chopped shallots
1 package presliced baby bella mushrooms (I used regular mushrooms)
1 tsp minced garlic
1/2 tbsp low-sodium soy sauce
1/2 tbsp Worcestershire sauce
3 tbsp all-purpose flour
1.5 cups fat-free, less-sodium beef broth
1/2 tsp fresh ground black pepper
1/4 tsp salt
3 fresh thyme sprigs
1 tsp fresh thyme leaves (optional)


Cook noodles according to package directions, omitting fat and salt.  Drain.

Heat a large non-stick skillet over medium high heat.  Spray with cooking spray and add the beef, cooking 5 minutes or until all sides are completely browned.  Remove from the pan and cover. 

Melt the butter in the pan and add the shallots and mushrooms.  Cook until tender, then add the garlic and cook one additional minute.  Stir in the soy sauce and sprinkle in the flour, mixing well and cook for one minute, stirring constantly.  Slowly add the beef broth 1/2 cup at a time, mixing well.  Add pepper, salt and thyme sprigs.  Bring to a boil and cook for two minutes or until thickened (it didn’t take 2 minutes for mine to thicken!).  Return beef to the pan and heat through.  Remove the thyme sprigs and serve over pasta.  Garnish with extra thyme leaves if desired.

Steak Tips with Peppered Mushroom Sauce


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