Ingredients
Scale
- 1 1/2 lbs. tri tip steak, sliced thinly and cut into 2 inches pieces
- 1 heaping tablespoon arrowroot powder
- salt and pepper, to taste
- 1 teaspoon coconut oil
- 2 tablespoons butter
- 1 package sliced crimini or baby bella mushrooms
- 1/2 medium yellow onion
- 3–4 medium carrots, small diced
- 2 large garlic cloves, minced
- 1 teaspoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 tablespoon dried thyme
- 1/3 cup Worcestershire sauce
- 1 heaping tablespoon Dijon mustard
- 1 14 oz. can full fat unsweetened coconut milk – the cream at the top, discard the liquid
- 1/3 cup beef bone broth
- 1/3 cup fresh parsley, chopp0ed
Instructions
- Sprinkle the sliced beef with arrowroot powder and a large pinch of each salt and pepper. Toss to coat and let sit while you heat up a cast iron or enamel skillet over medium/high heat with 1 teaspoon coconut oil.
- When the pan is hot, add the beef and spread out so most of it is touching the bottom of the pan. Let cook without touching it for 3 minutes. Using tongs, toss and turn over and cook for 1-2 more minutes. Remove the beef from the pan – place in your serving bowl or a plate.
- Add the pan back to the heat and add in the butter, mushrooms, onion and carrots. Sauté until the mushrooms and onions are very brown (you may have to turn the heat to medium to prevent burning). Add in the garlic and tomato paste and mix around for 30 seconds.
- Add in the smoked paprika, thyme, Worcestershire, Dijon mustard, coconut milk and bone broth. Stir to combine and bring up to a simmer for 5 minutes or until the carrots are tender.
- Sprinkle in the parsley (leaving some to garnish the dish at the end) and the cooked beef. Turn the heat off and mix to combine everything. Serve.
Notes
Place the can of coconut milk in your refrigerator the night before or 1 hour in the freezer works too.
The sauce will thicken as it stands and rests.
- Prep Time: 5
- Cook Time: 20
- Category: beef
- Method: stove top
- Cuisine: dinner