Garlic Pepper Beef in Mushroom Gravy

5 from 1 vote

Garlic Pepper Beef in Mushroom Gravy

Tender slices of beef are cooked with plenty of toasted garlic and black pepper, then coated in a smooth mushroom gravy. The garlic is toasted first so the beef and mushrooms can cook in the oil it leaves behind. Serve this with warm rice and spoon plenty of gravy over the top.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Filipino

Keyword: Garlic Pepper Beef in Mushroom Gravy

Servings: people

Calories: 476kcal

Cost: $

Equipment

Wide pan or skillet A 12-inch pan holds half the beef in a single layer
Fine mesh strainer Lifts the toasted garlic out cleanly and lets the garlic oil drain back
Whisk Breaks up flour lumps once the broth goes in

Ingredients

1 1/2 lbs beef sirloin thinly sliced against the grain
15 cloves garlic minced
1/4 cup cooking oil divided
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon coarsely ground black pepper
14 oz button mushrooms sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-sodium beef broth
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper for the gravy
Salt to taste

US Customary - Metric

Instructions

Heat the cooking oil in a wide pan over medium-low heat. Add the garlic and cook while stirring until it turns light golden brown. Remove the garlic using a fine-mesh strainer and set it aside. Reserve the garlic oil.
15 cloves garlic, 1/4 cup cooking oil
Heat 1 tablespoon of garlic oil in the same pan over medium-high heat. Add half of the beef and sear for 1 to 2 minutes, stirring only as needed, until the outside browns. Transfer it to a plate. Add another tablespoon of garlic oil and repeat with the remaining beef.
1 1/2 lbs beef sirloin
Return all the beef to the pan. Pour in the soy sauce and oyster sauce, then add the coarsely ground black pepper and half of the toasted garlic. Toss for 30 seconds to 1 minute, or until the sauce lightly coats the beef and no loose liquid remains in the pan. Transfer the beef to a clean plate.
2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon coarsely ground black pepper
Add 1 tablespoon of the reserved garlic oil to the pan. Add the mushrooms and cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the mushrooms brown and most of the liquid they release has evaporated. Remove the mushrooms from the pan and set them aside.
14 oz button mushrooms
Melt the butter in the same pan over medium heat. Add the flour and stir continuously for 1 1/2 to 2 minutes, or until the mixture becomes smooth and lightly golden. Gradually pour in the beef broth while whisking to prevent lumps. Add the onion powder, garlic powder, and ground black pepper, then return the mushrooms to the pan. Simmer for 3 to 5 minutes, or until the gravy is smooth and thick enough to coat the back of a spoon. Taste and add salt only if needed.
3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups low-sodium beef broth, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon ground black pepper, Salt
Return the beef and any juices from the plate to the pan. Toss until the beef is evenly coated with the mushroom gravy, then cook for 30 seconds to 1 minute, just until heated through. Add a small amount of broth if the gravy becomes too thick. Transfer to a serving plate and top with the remaining toasted garlic. Serve warm. Share and enjoy!

Video

Notes

Make the toasted garlic ahead – Toast a double batch and keep the garlic in a sealed jar at room temperature for up to a week. Refrigerate the garlic oil separately and use it for fried rice.

Pan choice – Carbon steel or cast iron holds heat better for the sear and leaves more browned bits for the gravy. Nonstick browns the beef unevenly and gives the gravy less to build on.

Buy whole mushrooms – Pre-sliced button mushrooms dry at the cut edges and brown unevenly. Whole mushrooms sliced at home hold more moisture and color better in the pan.

Scaling – Doubling the beef means searing in four batches rather than two. Increase the broth by about one and a half times instead of doubling it, since a wider pan reduces the gravy faster.

Serving variation – Buttered egg noodles take the gravy well if you want something other than rice.

Nutrition