Description
A comforting and low-carb meal featuring tender sirloin beef tips simmered in a rich, flavorful gravy, served over creamy cauliflower mash. This recipe offers both stovetop and crockpot methods for convenience, ideal for those seeking a hearty, gluten-free dish.
Ingredients
Scale
Sirloin Tips:
- 2 pounds cubed beef stew meat or sirloin tips
- 1 tbsp olive oil
- 2–3 cloves garlic, minced
- ½ yellow onion, diced
- Salt and pepper to taste
- 2 cups beef broth
- 1 tbsp ghee or dairy-free butter
- OPTIONAL: 1 teaspoon coconut aminos or Worcestershire sauce
- 2 tbsp tapioca flour or cornstarch dissolved in 2 tbsp cold water (for Keto, substitute ½ tsp xanthan gum)
Cauliflower Mash:
- 2 (12 oz) bags cauliflower rice or 1.5 heads cauliflower, chopped into florets
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp chives, fresh or dry
- 2 tbsp coconut milk
- 2 tbsp dairy-free sour cream or regular sour cream if not dairy-free
Instructions
- Season and Brown Beef: Season the beef tips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef tips and sear on all sides until nicely browned.
- Sauté Onion and Garlic: Move the beef to one side of the skillet. On the other side, add diced onions and minced garlic. Sauté until onions become translucent and garlic is fragrant, about 30-40 seconds.
- Make The Gravy: Add ghee and beef broth to the skillet along with the tapioca flour or cornstarch slurry. Stir constantly to avoid lumps. For a Keto version, sprinkle xanthan gum directly into the broth and whisk until thickened. Optionally, add a splash of Worcestershire sauce or coconut aminos for extra flavor.
- Simmer: Bring the mixture to a simmer, then reduce heat to low. Let it cook uncovered until the beef is tender and the gravy has thickened to your preference, approximately 30 minutes. Adjust seasoning with salt and pepper as needed.
- Prepare Cauliflower: If using frozen cauliflower rice, cook as per package instructions and drain excess water. If using fresh cauliflower florets, steam them over boiling water for 10-15 minutes until fork-tender. Drain and pat dry to prevent watery mash.
- Make Cauliflower Mash: Combine the cooked cauliflower, garlic powder, onion powder, chives, ghee, coconut milk, dairy-free sour cream, and salt and pepper in a food processor. Blend until smooth. Adjust consistency with additional coconut milk if needed. Garnish with fresh chives.
- Serve: Plate the cauliflower mash and spoon the beef tips and thickened gravy over the top. Garnish with fresh parsley or herbs if desired for a flavorful finish.
- Crockpot Option – Brown Beef: Brown the beef tips in olive oil over medium-high heat.
- Add Ingredients to Crockpot: Transfer browned beef, onions, garlic, broth, and ghee to the crockpot. Omit the tapioca slurry initially and add an extra ½ cup beef broth.
- Cook: Cook on high for 3-4 hours or low for 5-7 hours until beef is tender.
- Thicken Gravy: 15 minutes before serving, stir in the tapioca flour slurry. Mix well and continue cooking on low for 15 minutes. Add more tapioca flour if a thicker gravy is desired.
- Prepare Cauliflower Mash: Follow the stovetop method steps 5-7 to prepare the cauliflower mash.
Notes
- For best texture, ensure cauliflower is thoroughly drained and patted dry before mashing to avoid watery consistency.
- The gravy thickness can be adjusted by varying the amount of tapioca flour or cornstarch.
- Optional ingredients like coconut aminos or Worcestershire sauce add extra depth but are not necessary.
- This recipe can be adapted to a keto diet by substituting tapioca with xanthan gum for thickening.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding a splash of broth or coconut milk if needed to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
