Sauteed Sirloin and Mushrooms
Elevate dinner with the rich, savory flavors of Sauteed Sirloin and Mushrooms—a quick and satisfying dish perfect for busy weeknights or an indulgent weekend treat. This recipe features tender, perfectly seared sirloin steak strips paired with golden button mushrooms infused with garlic and fresh thyme for an aromatic depth of flavor. The silky sauce, made with beef stock, soy sauce, and a touch of cornstarch, binds everything together, delivering a luxurious, velvety finish. Ready in just 30 minutes, this one-pan wonder is ideal for serving over fluffy rice, creamy mashed potatoes, or alongside crusty bread to mop up every last drop of sauce. Indulge in this hearty, protein-packed meal that strikes the perfect balance between simple prep and gourmet taste.
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Recipe Information
Ingredients
- 500 grams sirloin steak
- 250 grams button mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 teaspoon fresh thyme leaves
- 120 milliliters beef stock
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Slice the sirloin steak into thin strips, about 1/2 inch wide. Season with salt and black pepper, then set aside.
Clean the button mushrooms with a damp paper towel and slice them into thin pieces.
Finely mince the garlic cloves.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the pan.
Once the butter has melted and is slightly foamy, add the sirloin strips in a single layer. Sear for 2–3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
Stir in the minced garlic and fresh thyme leaves. Cook for 1 minute until fragrant.
In a small bowl, mix the beef stock, soy sauce, cornstarch, and water until smooth. Pour this mixture into the skillet with the mushrooms.
Scrape the bottom of the skillet with a wooden spoon to release any browned bits, and let the sauce simmer for 3–4 minutes until it begins to thicken.
Return the seared sirloin strips to the skillet. Toss to coat the meat in the sauce and cook for an additional 2–3 minutes until the steak is heated through and the sauce is thickened.
Adjust seasoning with additional salt and pepper if needed. Remove from heat.
Serve hot over steamed rice, mashed potatoes, or with crusty bread.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5362 mg | 233% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
