1 lb. sirloin filet cut in 1-inch pieces
2 Tbsp. H-E-B All Purpose Flour
1/2 tsp. H-E-B Kosher Salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
8 oz. sliced mushrooms
1 c. H-E-B Reduced Sodium Beef Broth
1 tsp. Italian seasoning
1 Tbsp. cornstarch dissolved in 3 Tbsp. water
Place beef tips, flour, salt and pepper in a large zipper bag, seal, and shake to evenly coat beef.
Heat a large skillet to Medium-High heat. Add oil and cook beef until browned on both sides and almost cooked through, about 5–6 minutes.
Meanwhile, in a large Dutch oven, bring mushrooms, broth, and Italian seasoning to a boil. Reduce to a simmer and continue cooking, uncovered, 7 minutes.
Add beef and cook 2–3 minutes.
Stir in cornstarch mixture. Bring to a boil, and cook 1 minute, or until sauce reaches desired thickness.
Calories: 222, Total Fat: 7.4g, Saturated Fat: 1.5g, Sodium: 447mg, Carbohydrates: 6.6g, Dietary Fiber: 1g, Protein: 278g