If you are searching for healthy meals that are quick and easy, yet you are tired of chicken, chicken, chicken, this recipe is for you! This beef recipe is quick, easy, and great for most anyone including diabetics. The glazed onions add just a slight sweet taste to compliment the mushrooms and beef. The balsamic vinegar enhances all the flavors. Add a tossed salad and/or a low carb veggie for a healthy meal in a matter of minutes.
2 large yellow onions, sliced
3 tsp olive or canola oil
1/2 tsp salt
5 tsp balsamic vinegar
1 cup sliced fresh mushrooms
1 lb top sirloin steak
1/4 tsp thyme
1/2 tsp fresh ground black pepper
1 green onion, thinly sliced for garnish, if desired
Slice the sirloin steak into 1/2-inch thick slices.
In a large nonstick skillet, over medium heat, cook onions with lid on skillet. Cook for 15 minutes, stirring frequently scraping the bottom of pan to release the browned bits.
Add two teaspoons of the olive or canola oil to the skillet along with half the salt. Stir well to mix. To deglaze the pan add three of the teaspoons of the balsamic vinegar, one teaspoon at a time, scraping the brown bits from the bottom of the pan. Adjust the heat to medium-low and add the mushrooms. Cook uncovered, stirring frequently, for about 5 minutes or until the mushrooms are soft. Remove from the pan and cover to keep warm.
Adjust the heat to medium-high, add the last teaspoon of oil and swirl pan to coat the bottom. Add the beef slices to the pan and sprinkle with thyme, black pepper, and remaining salt. Cook 5 to 6 minutes until browned and beef is cooked through. Remove from the heat, drizzle the remaining balsamic vinegar over the beef then add the vegetables back into the pan. Stir to combine well. Remove to serving platter and sprinkle with the green onion, if desired.