Description
Creamy Beef and Mushroom Skillet is a quick dairy-free and gluten-free dinner made with tender sirloin, mushrooms, and a rich savory sauce, ready in just 30 minutes.
Ingredients
1 pound sirloin steak, sliced into thin strips
1 medium onion, diced
2 garlic cloves, minced
8 ounces mushrooms, thinly sliced
2 tablespoons olive oil, divided
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 cups unsweetened almond milk
1/4 cup coconut aminos
1 tablespoon rice flour (or cornstarch)
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
Instructions
1. Prepare rice, noodles, potatoes, or vegetables if serving alongside the beef.
2. Slice the steak into thin strips. Dice the onion and mince the garlic. Slice the mushrooms.
3. In a bowl, whisk together almond milk, coconut aminos, rice flour, tomato paste, garlic powder, onion powder, and mustard powder until smooth.
4. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add beef, season with salt and pepper, and cook 1–2 minutes per side. Remove and set aside.
5. Add remaining olive oil. Cook onion and garlic 3–4 minutes until softened.
6. Add mushrooms and cook 2–3 minutes until tender.
7. Whisk sauce again, pour into skillet, scrape browned bits, and simmer on low 3–5 minutes until thickened.
8. Return beef to skillet and cook 1–2 minutes until heated through.
9. Serve warm over rice, noodles, potatoes, or vegetables.
Notes
Slice beef against the grain for maximum tenderness.
Do not overcook the beef; it will finish cooking in the sauce.
Add fresh thyme or spinach for variation.
Store leftovers refrigerated up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Easy Dinner Ideas
- Method: Skillet
- Cuisine: American