Serves: 6
Ingredients
- 1.5 lbs (24 oz / 680 g) sirloin steak tips, trimmed of all visible fat and cut into 1.5-inch chunks
- 1 tbsp Soy Sauce
- 1 tsp palm sugar
- Sea salt and pepper
- 4 tsp coconut oil, divided
- 1 lb (16 oz / 454 g) white mushrooms, trimmed and sliced thin
- 1 onion, halved and sliced thin or diced
- 0.25 oz (7 g) dried porcini mushrooms, rinsed and minced
- 1 garlic clove, minced
- 0.5 tsp minced fresh thyme (or 0.125 tsp dried thyme)
- 4 tsp tapioca or arrowroot flour
- 1.75 cups Beef Broth or Stock
- 1 tbsp minced fresh parsley
Preparation
- In a bowl, combine the steak tips, 1 tbsp Soy Sauce, 1 tsp palm sugar, and 0.125 tsp pepper. Let the mixture marinate for 30 to 60 minutes.
- Heat 2 tsp of coconut oil in a 12-inch skillet over medium-high heat until just smoking. Add the marinated beef and cook until well browned on all sides, approximately 4 to 6 minutes. Transfer the browned beef to a plate.
- Add the remaining 2 tsp coconut oil, the white mushrooms, onion, porcini mushrooms, and 0.125 tsp sea salt to the fat left in the skillet. Cover the skillet and cook over medium-low heat until the vegetables are softened, about 8 to 10 minutes.
- Uncover the skillet, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are well browned, about 8 to 12 minutes.
- Stir in the minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in the 4 tsp of tapioca or arrowroot flour and cook for 1 minute.
- Gradually stir in the 1.75 cups of beef broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the gravy to a simmer.
- Add the browned beef and any accumulated juices back into the skillet. Reduce the heat to medium-low and simmer gently until the meat registers an internal temperature of 130°F to 135°F (for medium), about 3 to 5 minutes.
- Season with additional sea salt and pepper to taste, sprinkle with 1 tbsp fresh parsley, and serve immediately.
