No Mushroom Beef Tips

No Mushroom Beef Tips


"No mushroom beef tips. A quick put together meal in a pinch. Serve over noodles."
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55 m servings 191 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1193 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Read all reviews 6
  1. 7 Ratings

Most helpful positive review

Add milk

Most helpful critical review

Very strong vinegary flavor. I had to tone it down with half-and-half. Too much Worcestershire sauce for me.

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Most positive
Least positive

Very strong vinegary flavor. I had to tone it down with half-and-half. Too much Worcestershire sauce for me.

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 e...

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 nece...

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...

My family enjoyed this very much! I made some simply no yolk noodles with it and it's all gone. Will definitely make again!

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