Beef Tips and Noodles
Published September 25, 2021 • Updated March 8, 2026
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Tender sirloin tips smothered in a rich mushroom gravy, served over low carb noodles for a comfort meal I make at least twice a month.
This is one of those recipes I come back to constantly because it delivers real comfort food flavor without knocking me out of ketosis. I started making beef tips and noodles years ago as a weeknight dinner, and over time I’ve dialed in every detail, from the sear on the meat to the thickness of the gravy. The result is a dish that tastes like it came from a slow Sunday kitchen session but actually comes together in about 30 minutes.
The secret is getting a hard sear on the beef before anything else. I pat the sirloin completely dry, season it generously, and let it hit a screaming hot skillet without moving for two full minutes per side. That crust is where all the deep, savory flavor starts. Once the meat comes out, I build the gravy right in the same pan with onions and sliced mushrooms. The fond left behind from searing gives the sauce a rich depth that you cannot get any other way. Most versions online shortcut with cream of mushroom soup. Mine is from scratch, and the difference is obvious.
For the noodle base, I rotate between a few options depending on what I have on hand. Shirataki noodles are my go-to because they soak up the gravy beautifully and add virtually zero carbs. Hearts of palm noodles give you a bit more bite, and my keto spaghetti works when you want a more traditional pasta feel. I’ve also started tossing in sauteed cabbage (just thinly sliced green cabbage wilted in butter) when I want something with more texture and fiber. One of my readers, Valerie, mentioned she uses konjac noodles and her non-keto husband loved the dish, which tells you this recipe crosses over easily for mixed households.
If you don’t have red wine on hand, a splash of Worcestershire sauce with an extra quarter cup of beef broth builds a gravy that’s actually darker and more savory. I’ve made it both ways and they’re both excellent. For a dairy-free version, I swap the sour cream for full-fat coconut cream and the gravy holds together well.
I like to round out the plate with cauliflower mash on the side, especially when I want that full meat-and-potatoes feel. The gravy pools into the mash and it might be my favorite part of the whole meal. If you love this kind of hearty keto dinner, my keto Salisbury steak and Keto Hamburger Helper scratch the same itch. For more ways to use affordable beef cuts, my Keto Beef and Broccoli keeps things interesting throughout the week.
What I appreciate most about this recipe is how well it holds up. I routinely make a double batch on Sunday, portion it into containers, and reheat servings throughout the week. The gravy actually thickens and deepens in flavor overnight, so day-two leftovers taste even better than the original serving. It freezes well too, which means I always have a solid dinner waiting in the freezer for those nights when cooking from scratch just is not happening.
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Ingredients
1 1/2 pounds beef tips (cubed sirloin or chuck steak) -
salt and pepper
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3 tablespoons avocado oil
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8 oz sliced mushrooms
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1/2 red onion, diced
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3/4 cup beef broth
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1/4 cup red wine
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1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
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1/2 cup sour cream
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2 tablespoons Dijon mustard
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9 oz hearts of palm spaghetti
Step by Step Instructions
Step by Step Instructions
Season beef tips
Pat steak tips with a paper towel to dry. Then season all sides with salt and pepper.
Sear beef tips
Add avocado oil to a skillet and heat over medium-high heat. Working in batches to not overcrowd the pan, add beef tips and sear for a few minutes on all sides until browned (6-8 minutes). Remove from the skillet when all have been cooked.
Sauté mushrooms and onion
To the same skillet, add mushrooms, onion and 1/4 teaspoon salt. Sauté mushrooms and onions until softened.
Braise the beef tips
Stir in broth, wine and thyme. Scrape the skillet as the liquid comes to a boil to get the brown bits of flavor off the bottom of the skillet. Add back in the steak tips and simmer until broth has reduced by half.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this without wine?
I've made this both ways and they're both winners. When I skip the wine, I use a tablespoon of Worcestershire sauce plus an extra quarter cup of beef broth. The gravy comes out slightly darker and more savory. One of my readers tried this exact swap and said the gravy was richer than he expected. I keep Worcestershire in the pantry specifically for nights when I don't have an open bottle.
How do I thicken the gravy without flour?
I rely on reduction most of the time, just letting it simmer until it coats the back of a spoon. If I want it thicker faster, I whisk in a quarter teaspoon of xanthan gum while the gravy is at a low simmer and it thickens within 30 seconds. A little goes a long way with xanthan, so I always start small. The sour cream also adds body once it's stirred in off the heat.
Can I make this dairy-free?
I swap the sour cream for full-fat coconut cream and it works well. The gravy is slightly thinner but the mushroom flavor still comes through strong. I skip the Dijon when I go dairy-free because the two together tasted off to me, and I add an extra pinch of salt instead. My friend who avoids dairy has made this version three times now and says it's her favorite keto dinner.
Can I make this in an Instant Pot or slow cooker?
I've made this in my Instant Pot on the meat/stew setting for 20 minutes with natural release, and it comes out perfectly tender. For the slow cooker, I sear the meat first on the stovetop and then let everything cook on low for 6 hours. Both methods produce fall-apart tender meat with minimal hands-on time. If you like using your Instant Pot for beef, my Instant Pot Swiss Steak is another one I keep in heavy rotation.
What other cuts of beef work for this recipe?
I've used chuck roast cut into cubes and tenderloin tips, and both work well. Chuck needs a longer braise (about 90 minutes) to get tender, but the flavor is incredible. Tenderloin cooks even faster than sirloin, so I pull it a minute earlier to avoid overcooking.
How do I keep the meat tender and not chewy?
The two things I always do are cut against the grain and avoid overcrowding the pan. I sear in small batches so every piece gets direct contact with the hot skillet. I also pull them at medium, since they continue cooking in the gravy. Overcooking is the main reason they turn rubbery in my experience.
What low carb noodle works best with this?
I rotate between shirataki noodles, hearts of palm pasta, and konjac fettuccine depending on my mood. Shirataki absorbs the gravy the best, while hearts of palm has a firmer bite that I prefer when I want something closer to traditional egg noodles. I've also started using thin-sliced cabbage sauteed in butter as a noodle stand-in, and it holds up better than I expected in the thick gravy. All of these keep this meal under 8 net carbs per serving.
Can I freeze the gravy for meal prep?
I freeze this all the time. I let the gravy cool completely, then portion it into freezer-safe containers without the noodles. It keeps well for up to three months. I add fresh noodles when I reheat because they hold their texture better that way.
Making this for Easter, expecting about 12 people so I need to double everything. Does the braising time change once the broth and wine boil, or does it stay the same?
Braising time stays the same. Once it's simmering, the pot doesn't care how much is in it. The sear is what gets slow. Double the beef means way more rounds in the pan, so budget extra time upfront.
Stroganoff was what I missed most going keto. This version finally nailed it. Dijon and sour cream in the gravy, spot on. The sirloin tips were falling-apart tender, which I didn't expect from a stovetop braise.
Stovetop braising gets no credit. That fall-apart texture is the wine and broth working on the connective tissue in sirloin, and it happens faster on the stove than you'd think. I make this twice a month.
I ate beef tips and noodles at my grandmother's table every Sunday growing up, and when I went keto three years ago I quietly accepted that dish was just gone. I tried a few low-carb workarounds over the years and they were fine, just not the same. This one is the same. The depth from the red wine and thyme in the braise, plus the sour cream and Dijon stirred in off the heat, it has everything the original had and then some. I seared in batches the way you described and the fond that built up in the skillet made the gravy richer than anything I have pulled off on my own. I had to stop myself from eating it standing over the stove. Making this again on Sunday, and I am already calling it my grandmother's recipe.
Calling it her recipe now. That IS the goal. The fond from searing in batches can't be shortcut. It's the whole gravy.
Swapped the red wine for a splash of Worcestershire and a bit more beef broth because I didn't have an open bottle, and the gravy came out darker and richer than I expected. The sear matters more than I used to give it credit for, too. Took my time working in batches and let the sirloin tips sit untouched for a solid 2 minutes per side, and that crust held up all the way through the braising. This one's going in the permanent rotation.
The Worcestershire swap gives it that extra depth, darker than wine but just as good. And yeah, the batch sear is not optional. Crowding the pan is the #1 reason people end up with steamed beef instead of a crust.
Brought this to a dinner last Saturday and a friend who politely avoids anything I label 'keto' cleaned her plate and went back for more beef before the noodles ran out. The mushroom gravy is what gets people.
Ha, the gravy always wins. Red wine and Dijon together, I'd put it on anything.
Why does the sour cream go in off the heat? Just want to make sure I don't curdle it if I'm a little slow getting the pan off the burner.
It breaks fast in a boiling pan. Off the heat, residual warmth handles it fine. A couple seconds slow won't ruin it.
Delicious! Another winner for my non-keto husband. I used It's Skinny konjac noodles and they were just fine. Thanks!
Non-keto husband approval is the harder test. Konjac in a thick gravy hides most of the texture anyway.