Garlic Pepper Beef in Mushroom Gravy
Tender beef sirloin stir-fried with garlic and black pepper, coated in a rich mushroom gravy, and served hot with rice.
Servings: 4 people
Calories: 420kcal
Cost: $$
Equipment
- 1 Large skillet or wok For frying garlic and cooking beef
- 1 Fine mesh strainer For separating crispy garlic from oil
- 1 Whisk For making smooth gravy
Ingredients
- 1 1/2 lbs beef sirloin thinly sliced
- 1 1/2 heads garlic minced
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup cooking oil
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 14 oz button mushrooms sliced
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper for gravy
- 1 3/4 cups beef broth
- salt to taste
Instructions
- Heat the cooking oil in a large skillet over medium heat and add the minced garlic. Cook until golden brown and crispy, about 2-3 minutes. Using a fine mesh strainer, separate the crispy garlic from the oil and set the garlic aside for garnish.1 1/2 heads garlic, 1/4 cup cooking oil
- Reduce the garlic oil to 2 tablespoons in the pan. Increase heat to medium-high and sauté the sliced beef until it browns on all sides, about 4-5 minutes total.1 1/2 lbs beef sirloin
- Pour in the soy sauce and oyster sauce, then season with salt, ground black pepper, and half of the toasted garlic. Stir to combine and cook for 1 minute. Remove beef from pan and set aside.2 tablespoons soy sauce, 3 tablespoons oyster sauce, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt
- In the same pan, melt the butter over medium heat. Add the flour and whisk continuously, cooking until the mixture turns golden brown, about 2-3 minutes.3 tablespoons butter, 4 tablespoons all-purpose flour
- Gradually pour in the beef broth while whisking constantly to prevent lumps. Add the sliced mushrooms and bring to a simmer. Stir until the sauce thickens, about 3-4 minutes, then season with onion powder, garlic powder, salt, and ground black pepper.14 oz button mushrooms, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon ground black pepper, 1 3/4 cups beef broth, salt
- Add the cooked beef back to the pan and toss until well combined with the mushroom gravy. Cook for 2-3 minutes to heat through. Transfer to a serving plate, top with the remaining crispy garlic, and serve immediately.
Notes
- This dish pairs beautifully with steamed jasmine rice, garlic mashed potatoes, or buttered egg noodles.
- Don't let the garlic get too dark or it will become bitter. Golden brown is perfect!
- Sirloin works great, but you can also use ribeye, strip steak, or even tenderloin for extra tenderness.
- If the gravy gets too thick, add a little more beef broth. If too thin, simmer uncovered for a few more minutes.
- Leftovers keep in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Nutrition
Calories: 420kcal | Carbohydrates: 12g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1180mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 4.2mg