Smothered in rich mushroom gravy, these tender sirloin beef tips over low carb noodles are the comfort meal I cook at least twice a month — 3.1g net carbs and 25g protein per serving.
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.
Keto Beef Tips in Mushroom Gravy
I started making this dish on busy weeknights when I needed something hearty on the table in under 30 minutes. A handful of pantry staples, one hot skillet, and a good sear on the meat is all it takes. The gravy builds itself from the pan drippings, and I serve it all over noodles for a meal that feels indulgent but fits my macros. If you enjoy savory, stick-to-your-ribs keto dinners like my Keto Shepherd’s Pie, this one belongs in your regular rotation.
Getting the Perfect Sear
I pat each piece of sirloin completely dry with paper towels before seasoning. Moisture is the enemy of a good crust, and skipping this step is the most common reason the meat steams instead of browning. I heat my cast iron until it just barely starts to smoke, then lay the pieces in without touching them for two full minutes. That patience gives you a deep golden-brown crust that holds up in the gravy. I work in batches of six or seven pieces so the pan stays hot, and I let each batch rest on a plate while I cook the next.
Noodles and Sides That Work
I serve this over shirataki noodles most often, but I also love it alongside mashed cauliflower when I want that classic meat-and-potatoes experience. Sauteed cabbage is another low carb option I’ve been reaching for lately (thin-sliced green cabbage wilted in butter until just tender, then tossed with the gravy). For something completely different, I’ve spooned this gravy over my Keto Philly Cheesesteak filling and it was one of the best dinners I’ve plated. If you want another one-skillet comfort meal, my Keto Skillet Lasagna hits the same way.
Storage and Meal Prep
I store leftovers in airtight containers in the refrigerator for up to four days. The gravy thickens as it cools, so I add a small splash of beef broth when reheating on the stovetop. For freezing, I keep the gravy and noodles separate because the noodles can get mushy after thawing. I portion the gravy into single-serving containers, freeze them flat, and pull one out the night before to thaw in the fridge. Reheating from frozen takes about 15 minutes in a covered saucepan over medium-low heat. I genuinely think this recipe improves overnight, so making a double batch on Sunday sets me up for easy dinners all week.
Pat steak tips with a paper towel to dry. Then season all sides with salt and pepper.
2
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.
3
Sauté mushrooms and onion
To the same skillet, add mushrooms, onion and 1/4 teaspoon salt. Sauté mushrooms and onions until softened.
4
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.
5
Make it creamy
Remove skillet from the heat and stir in sour cream, Dijon mustard and noodles.
Nutrition
Per serving: 1/6 of recipe
Calories
357
Fat
24.8g
Protein
25g
Total carbs
4.5g
Net carbs
3.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Hi Nina, totally fine to skip it. When I leave the wine out I use a tablespoon of Worcestershire plus another quarter cup of beef broth. The gravy comes out darker and more savory.
On repeat is exactly where this one lands for me too, Riley. I make a double batch of the gravy and freeze half, so busy nights it’s just boiling the noodles.
The gravy on this one made my father-in-law stop mid-bite to ask what I put in it. When I said red wine and thyme he gave me this look like I’d done something fancy on purpose. That’s basically a compliment from him.
My son who barely touches anything that isn’t pizza cleared his plate and immediately asked what the sauce was. The mushroom gravy just coats everything so well, and I wasn’t expecting it to come together that easily my first time making it.
Skipped the red wine, used extra beef broth plus a splash of Worcestershire, and the gravy still came out stupidly rich. Didn’t realize how much the Dijon was carrying until I tasted it mid-cook. Four stars only because I’d do twice the mushrooms next time.
My husband doesn’t drink so we never have wine on hand. If I skip the red wine and just add more beef broth, will it still get that deep gravy flavor? Or is there something non-alcoholic that gets closer to what the wine is actually doing?
Wine’s mainly there for acidity, so extra broth alone won’t quite fill the gap. A tablespoon of Worcestershire is what I use. Gravy comes out darker and more savory. If you want that brightness back, a teaspoon of red wine vinegar at the end does it. It won’t taste like vinegar.
Cast iron over nonstick. Fond builds up way faster and the gravy was better for it. Dijon’s a bit forward for my taste (halved it, liked it better), but the beef technique is solid.
Cast iron, yes. Fond builds faster and the gravy shows it. I keep the Dijon at full because the sour cream cuts through it, but if mustard runs hot for you, halving sounds right.
Tried four different beef tips recipes before this one, and the Dijon in the gravy is the first thing that actually made it taste like it had been braising all day.
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.
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.
