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Ingredients

1 pound beef stew meat, cut into bite-size pieces 1 tablespoon red wine vinegar 2 teaspoons cornstarch ½ teaspoon kosher salt ⅛ teaspoon ground black pepper 1 teaspoon vegetable oil 1 small onion, diced 2 cups water ¼ cup Worcestershire sauce ¼ cup soy sauce 2 tablespoons minced garlic, or more to taste 2 cubes beef bouillon 2 tablespoons cornstarch, or as needed

Nutrition Info

190.8 calories carbohydrate: 8.7 g cholesterol: 41.7 mg fat: 11 g fiber: 0.4 g protein: 13.5 g saturatedFat: 4.2 g servingSize: - sodium: 1193.3 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.

6 servings

No mushroom beef tips. A quick put together meal in a pinch. Serve over noodles.