Ingredients  

• ▢ 2 ribeye steaks 1″ thick, or your favorites steaks
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon steak seasoning or to taste
• ▢ 3 tablespoons butter divided

Pan Sauce (optional)

• ▢ 2 cloves garlic minced
• ▢ 2 sprigs fresh thyme (or 1/4 teaspoon dried), more to taste
• ▢ 1 sprig fresh rosemary chopped, (or 1/2 teaspoon dried)
• ▢ 3 tablespoons red wine or beef broth
• ▢ ¼ cup heavy cream

Instructions 

• Remove steaks from the fridge at least 20 minutes before starting.
• Preheat oven to 400°F.
• Heat a large skillet over medium-high heat.
• Rub steaks with olive oil and generously season. Brown 2-3 minutes per side and place the pan in the oven.
• Bake 10-15 minutes or until steaks reach the desired doneness. Remove steaks from the skillet and rest at least 5 minutes while making the sauce.

• If making sauce, add 1 tablespoon butter, garlic, rosemary and thyme to the pan. Stir until fragrant, about 30 seconds. Add red wine and simmer 2 minutes while scraping any bits off the bottom. Stir in cream and simmer 2-3 minutes more.
• Top steaks with remaining butter and serve with sauce.

Ingredients

• ½ cup vegetable oil
• ⅓ cup low-sodium soy sauce
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 ½ tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper
• 1 (1 1/2-pound) flank steak

Directions

1. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9×13-inch glass baking dish.
2. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
3. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness. Remove from the grill and let rest for 5 minutes before slicing and serving

INGREDIENTS

BEEF AND NOODLES

• 2 pounds top sirloin steak, chopped into 1-inch pieces
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons vegetable oil, divided
• 16 oz. egg noodles, or your favorite sturdy pasta (use Rheams Egg Noodles, frozen section)

SAUCE

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 4-6 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 3 tablespoons flour
• 4 cups water
• 1 1/2 tablespoons Zoup! CulinaryConcentrate™ Beef Base with Bone Broth (see notes for substitutions)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
• ½ tsp EACH dried oregano, dried thyme
• salt and pepper to taste

ADD LATER

• ½ cup heavy cream (see substitutions in notes)
• 1 tablespoon cornstarch
• 1 cup frozen petite peas, not thawed (optional)

INSTRUCTIONS

• Preheat oven to 300 degrees.
• Sear beef: While the chopped steak is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and sear until deeply golden, about 4 minutes total. Remove to a plate but leave the drippings. Repeat with remaining beef; set aside.
• Gravy: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the chopped onions and sauté until softened, about 5-8 minutes.
• Reduce heat to medium, add flour, garlic and red pepper flakes. Cook for 1 minute, scraping up the browned bits on the bottom of the pan.
• Reduce heat to low and slowly whisk in the water. Add the Zoup Beef Base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef.
• Bake: Bring the pot to a simmer, cover, and transfer to the oven. Bake for 90 minutes, then carefully remove the lid, stir, and continue to bake uncovered an additional 30 minutes. In the meantime, cook the pasta.
• Noodles: Cook the egg noodles in a separate pot with salted water according to package directions, just until al dente. Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together.
• Finish sauce: Once the beef is done, transfer the pot to the stove. Whisk the heavy cream with the cornstarch. Stir it into the beef then bring to a simmer until thickened, about 5-7 minutes. Add peas the last 1-2 minutes of cooking.
• Combine: Stir in noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired.

NOTES

• Zoup! Substitution:  substitute with 1 ½ tablespoons granulated beef bouillon or Better Than Bouillon.  For cubes, crush 1 ½ cubes and add directly without dissolving in water first. 
• Prep Ahead:  follow the recipe through adding the beef to the gravy, cover and pop in the fridge. The next day, get your simmer on then transfer to the oven.
• Gluten free:  swap the soy sauce for tamari, use gluten free flour and your favorite gluten free pasta.  Also, double check that your Worcestershire sauce is gluten free.
• Recipe Variations: see post for more recipe variations, tips and tricks.  

HOW TO STORE AND REHEAT

• To store: Beef Tips and Noodles should be stored in an airtight container in the fridge for up to four days. 
• To freeze:  let the dish cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 4 months.  For better textured noodles, omit the noodles and just freeze the gravy, then prepare the noodles fresh when ready to eat. Thaw in the refrigerator completely before reheating.
• To reheat in the microwave:  heat for 90 seconds, then at 30-second intervals until warmed through.
• To reheat on the stove: transfer to a skillet and heat over medium heat just until warmed through, adding additional, water or heavy cream as needed.