High-Protein Anti-Inflammatory Beef Tips with Mushrooms
This High-Protein Anti-Inflammatory Beef Tips with Mushrooms recipe combines tender seared beef, golden mushrooms, garlic, fresh herbs, and a savory skillet sauce for an easy but seriously satisfying dinner. Each serving provides approximately 42 grams of protein, making it a practical option for anyone building more protein-rich meals into their routine. Serve it over cauliflower mash for a lower-carbohydrate meal or pair it with rice and roasted vegetables for a more substantial dinner. Best of all, the entire recipe comes together in one skillet and reheats beautifully for meal prep.
Ingredients
Beef and Vegetables
- 2 lb 907 g lean beef sirloin, cut into 1-inch pieces
- 16 oz 454 g cremini or baby bella mushrooms, sliced
- 1 medium yellow onion sliced
- 4 garlic cloves minced
- 1½ tbsp extra-virgin olive oil
Seasoning
- 1 tsp smoked paprika
- ¾ tsp black pepper
- ½ tsp salt
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary finely chopped
Sauce
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ¼ cup plain Greek yogurt optional
- Fresh lemon juice optional
Instructions
- Pat the beef dry with paper towels and cut it into evenly sized 1-inch pieces.
- Season the beef with smoked paprika, black pepper, and salt, then toss with approximately 1 teaspoon of the olive oil.
- Heat a large skillet over medium-high to high heat until hot.
- Add the beef in a single layer, working in batches if necessary. Sear for about 2 minutes before turning and browning the other sides.
- Transfer the browned beef to a clean plate and set aside.
- Add the remaining olive oil to the skillet if needed, then add the sliced mushrooms.
- Cook the mushrooms without constantly stirring until their moisture evaporates and the edges become golden brown.
- Add the sliced onion and cook for 3–4 minutes until softened.
- Add the minced garlic, thyme, rosemary, and smoked paprika and cook for 30–60 seconds until fragrant.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping the browned bits from the bottom of the skillet.
- Return the seared beef and any accumulated juices to the skillet.
- Simmer gently for 3–5 minutes, until the sauce reduces slightly and coats the beef and mushrooms.
- Remove the skillet from the heat. If using Greek yogurt, mix a little warm sauce into the yogurt before stirring it back into the skillet.
- Taste and adjust the seasoning. Add a small squeeze of lemon juice if desired.
- Serve immediately with your preferred vegetable, cauliflower mash, rice, potatoes, or salad.