Beef Tips with Mushroom Gravy

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Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 717kcal

Ingredients

Hong Kong-Style Egg Tart

  • 2 Tart shells 3 inch
  • 2 TBSP Granulated sugar
  • 1/4 cup Hot water
  • 2 TBSP Evaporated milk (room temperature)
  • 1 Egg (room temperature)
  • 1/4 tsp Vanilla extract

Beef and Noodles

  • 2 tsp Vegetable oil divided
  • 8 oz Beef sirloin tips
  • 1 TBSP All-purpose flour
  • 2 tsp Salt divided
  • 1/4 tsp Black pepper plus more to taste
  • 1/2 cup Yellow onion finely chopped
  • 1 cup Mushrooms sliced
  • 2 cloves Garlic minced
  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 1.5 cups Beef broth
  • 3 oz Egg noodles
  • 2 TBSP Butter

House Salad

  • 4 cups Spring mix
  • 1/2 cup Grape tomatoes halved
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion thinly sliced
  • Your choice of salad dressing

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Make the Hong Kong Egg Tart: Prepare the Custard Filling: Dissolve sugar in hot water and cool to room temperature. Whisk in evaporated milk, eggs, and vanilla. Strain the mixture and set aside.
  • Preheat the oven to 375°F (190°C). Position a rack in the lower third of your oven. Place the tart shells into a muffin pan or tart pan. Fill each tart shell three-quarters full with custard. Place into the oven and immediately reduce oven temperature to 350°F (180°C) and bake for 26–29 minutes, until custard is set. (if a toothpick can stand up in it, it’s done). Cool for at least 10 minutes before serving.
  • Make the Beef Tips and Sauce: Heat the vegetable oil in a large pot over medium-high heat.
  • Toss beef tips with flour, half the salt, and pepper, then sear until browned, about 4–5 minutes. Remove and set aside.
  • Reduce heat to medium, cook the onion until tender, about 5–7 minutes. Add mushrooms and garlic, and cook until mushrooms are tender.
  • Add butter to the pot. Once melted, sprinkle in flour and stir constantly to form a roux. Slowly pour in beef broth while stirring until the sauce thickens.
  • Return beef tips to the pot and simmer for 8–10 minutes.
  • Make the Noodles: Boil egg noodles in salted water according to package instructions. Drain well, toss with butter, and season with salt and pepper to taste.
  • Prepare the House Salad: Combine spring mix, grape tomatoes, cucumber, and red onion in a large bowl. Toss with your favourite salad dressing.
  • Serve: Plate the beef tips over buttered noodles. Serve with house salad, a cold glass of milk, and a Hong Kong-style egg tart.

Nutrition

Calories: 717kcal | Carbohydrates: 79g | Protein: 25g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 3341mg | Potassium: 1136mg | Fiber: 4g | Sugar: 31g | Vitamin A: 2307IU | Vitamin C: 31mg | Calcium: 402mg | Iron: 4mg

Beef Tips with Mushroom Gravy

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Servings 2
Calories 717 kcal

Ingredients
 
 

Hong Kong-Style Egg Tart

  • 2 Tart shells 3 inch
  • 2 TBSP Granulated sugar
  • 1/4 cup Hot water
  • 2 TBSP Evaporated milk (room temperature)
  • 1 Egg (room temperature)
  • 1/4 tsp Vanilla extract

Beef and Noodles

  • 2 tsp Vegetable oil divided
  • 8 oz Beef sirloin tips
  • 1 TBSP All-purpose flour
  • 2 tsp Salt divided
  • 1/4 tsp Black pepper plus more to taste
  • 1/2 cup Yellow onion finely chopped
  • 1 cup Mushrooms sliced
  • 2 cloves Garlic minced
  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 1.5 cups Beef broth
  • 3 oz Egg noodles
  • 2 TBSP Butter

House Salad

  • 4 cups Spring mix
  • 1/2 cup Grape tomatoes halved
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion thinly sliced
  • Your choice of salad dressing

Milk

  • 16 oz Milk cold

Instructions
 

  • Make the Hong Kong Egg Tart: Prepare the Custard Filling: Dissolve sugar in hot water and cool to room temperature. Whisk in evaporated milk, eggs, and vanilla. Strain the mixture and set aside.
  • Preheat the oven to 375°F (190°C). Position a rack in the lower third of your oven. Place the tart shells into a muffin pan or tart pan. Fill each tart shell three-quarters full with custard. Place into the oven and immediately reduce oven temperature to 350°F (180°C) and bake for 26–29 minutes, until custard is set. (if a toothpick can stand up in it, it’s done). Cool for at least 10 minutes before serving.
  • Make the Beef Tips and Sauce: Heat the vegetable oil in a large pot over medium-high heat.
  • Toss beef tips with flour, half the salt, and pepper, then sear until browned, about 4–5 minutes. Remove and set aside.
  • Reduce heat to medium, cook the onion until tender, about 5–7 minutes. Add mushrooms and garlic, and cook until mushrooms are tender.
  • Add butter to the pot. Once melted, sprinkle in flour and stir constantly to form a roux. Slowly pour in beef broth while stirring until the sauce thickens.
  • Return beef tips to the pot and simmer for 8–10 minutes.
  • Make the Noodles: Boil egg noodles in salted water according to package instructions. Drain well, toss with butter, and season with salt and pepper to taste.
  • Prepare the House Salad: Combine spring mix, grape tomatoes, cucumber, and red onion in a large bowl. Toss with your favourite salad dressing.
  • Serve: Plate the beef tips over buttered noodles. Serve with house salad, a cold glass of milk, and a Hong Kong-style egg tart.

Nutrition

Calories: 717kcalCarbohydrates: 79gProtein: 25gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 198mgSodium: 3341mgPotassium: 1136mgFiber: 4gSugar: 31gVitamin A: 2307IUVitamin C: 31mgCalcium: 402mgIron: 4mg
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