No Mushroom Beef Tips

Ingredients

• 1 pound beef stew meat, cut into bite-size pieces
• 1 tablespoon red wine vinegar
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 small onion, diced
• Sauce:
• 2 cups water
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tablespoons minced garlic, or more to taste
• 2 cubes beef bouillon
• 2 tablespoons cornstarch, or as needed

Directions

Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.

Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.

Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.

Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.