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Steak Tips with Peppered Mushroom Gravy

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Juicy sirloin and buttery egg noodles are tossed together in an incredible mushroom gravy creating the perfect comfort food for a chilly winters night. This excellent recipe comes from Cooking Light. Don’t you just love it when scrumptious food isn’t extremely caloric and fattening? With only 344 calories per serving, you can leave room for that dessert you have been craving! 😉

I hope everyone had a wonderful Valentine’s Day! After work yesterday my friend Erin and I celebrated by hitting the gym for a cycling and zumba class. Have you ever tried zumba? Yesterday was the first time I had tried it and it was so much fun! Erin and I got an ab workout from laughing so hard! You want to know the best part about it? The class was lead by a male instructor! He was so precise and you could tell that he loved to dance. The class was held in a room with a huge mirror in the front of the room so that you were able to watch yourself being an idiot! The dance steps were so fast that it made it hard to keep up, especially for a first timer. My husband and I took salsa lessons for our wedding, so luckily I recognized a few of the steps from that….only zumba was like five times faster! I am pretty sure I looked like an idiot, but that’s ok! 🙂

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Steak Tips with Peppered Mushroom Gravy

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  • Cooking spray
  • 1 pound top sirloin steak, cut into ¾-inch pieces
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1 8-ounce package presliced baby bella mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons all-purpose flour
  • cups fat-free, less-sodium beef broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 fresh thyme sprigs
  • 1 teaspoon fresh thyme leaves

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  • Cook noodles according to package directions, drain.
  • While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
  • Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired
Author: Laura

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Source: Cooking Light, January 2010

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