This was my first time making beef tips with coconut cream mushroom sauce.  I have a go-to way of making my sauce for other meats so I incorporated it here!  We ate it over arugula, but you can serve it with mashed potatoes, sweet potatoes or rice if you like.

It only took one pan to make this meal so dishes were a snap!  I love when that happens.

Beef tips are parts of the steak, but not necessarily all the same cut of meat.  I was concerned it would be chewy so I marinated it during the day in a quick sauce of coconut aminos, avocado oil, garlic, Italian seasoning and balsamic vinegar.  I honestly didn’t measure the ingredients, I just poured it into a ziplock bag and put the meat in.  Once I sealed it I squished the liquid onto the meat and put it in the fridge.  You can substitute your favorite marinade ingredients if you would like.

The marinade made the steak sear a pretty color of brown as the vinegar carmelized in the pan.  I love the tangy flavor it gave this dish.

If you love this beef tips recipe, you might also like:

Instant Pot Terriyaki beef

Wine Braised Beef Short Ribs

I hope you love this recipe as much as we did.  It was easy to put together and super yummy!  Just remember to marinade your meat in the morning so it is ready to cook for dinner.


Here’s the recipe for gluten free beef tips with mushroom cream sauce:

Beef tips with Coconut Cream Mushroom SauceOne pan meal! Tangy and creamy delicious sauce that pairs perfectly with the steak tips. Make this tonight!
 
INGREDIENTS  

• 1 pkg Steak Tips Mine came in my Butcher Box. 
• 1 pkg Cremini mushrooms
• 1 can Full fat coconut milk
• 2 tsp Paleo AIP seasoning
• 1 chopped yellow onion
• 1 tsp arrowroot powder
• 1/4 cup beef broth

INSTRUCTIONS 

• Marinate the Steak tips in your favorite marinade for a least 6 hours.
• Sear the steak tips in a cast iron skillet with avocado oil. Work in batches if they don’t all fit. Season with the AIP seasoning and salt. Or your choice of seasonings.
• Once steak is cooked to medium doneness, remove from skillet and place on a plate.
• Add more oil if needed. Sautee mushrooms and onions until desired doneness.
• Add coconut milk. Stir.
• In a seperate bowl, mix beef broth with arrowroot powder. Wisk until there are no lumps.
• Pour into pan and stir to combine. This will thicken your sauce.
• Add Steak back to the cream sauce and stir to cover steak with the sauce.
• Simmer for about 3 minutes.
• Serve over arrugula or your favorite potato product or rice 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

This is one of our favorite quick to make meals.  It is so creamy and tangy, just typing this makes me want to whip up a pot of it!  We first had this delicious soup with friends at a Thai restaurant 5 or 6 years ago.  We had never really had Thai food because the first time we tried it as a married couple, my husband got food poisoning and swore off Thai food.  Fast forward 15 years later and we got invited to dinner and tried it again!  I am so thankful we did try it because so many of the options in Thai cooking are gluten-free.

When I make Tom Kha Gai, we usually arm wrestle a little over who gets the leftovers.  I also love that you can change the protein you add to the soup based on what you have and or are in the mood for.  I always put chicken breast in the soup and that is how I have had it at restaurants too.  This time I added pink shrimp.  I have also added scallops or crab meat.  If you add scallops, be sure not to overcook them as they get rubbery.

Sometimes we like to pair this with Jasmine Rice or Cauliflower rice.

The History of Tom Kha Gai:Tom Kha Gai means Chicken Galangal soup according to Wikipedia. In Thailand, most tom kha gai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice.


I hope you love this soup as much as we do.  You can adjust the spice by adding or subtracting the chili paste or by adding in fresh chopped Thai Chilies.  I usually make ours to a 2/5 heat level.  But we don’t love super spicy food so feel free to spice things up a bit!


Tom Kha Gai
One Pot Meal!
Creamy and delicious. Tangy and comforting Thai soup.

INGREDIENTS  

• 1 can Full fat coconut milk If you like it extra creamy, add 2 cans of coconut milk.
• 1 box Organic Chicken Stock
• 2 Chicken Breasts Shredded If you are in a hurry you can use rotisserie chicken
• 2 cups pink shrimp if you want to use shrimp
• 1 stalk Lemongrass cut in half to release the flavor. 
• 1 nub Ginger peeled and chopped to small pieces
• 1 pkg White mushrooms chopped
• 1 pkg Cremini mushrooms chopped
• 2 tsp fish sauce
• 1/2 cup lime juice
• 1 handfull basil leaves chopped
• 1 handfull Cilantro chopped
• 2 green onions chopped
• 1 TSP Chili Paste- more or less to taste.
• ​If you like it a little sweeter, add in 1 TBSP of sugar or a few drops of liquid Monkfruit sweetener.  

INSTRUCTIONS 

• In a large pot, add avocado or olive oil and saute the chicken. Cook until it’s reached a safe temperature and remove from pan. Shread.
• Add coconut milk, chicken stock, ginger, fish sauce, lime juice, chili paste, and lemon grass. Simmer.
• Add chicken to the liquid and continue to simmer. Add mushrooms. Continue to cook for about 5 minutes. Then skip to herbs if you aren’t adding shrimp or add shrimp and continue cooking.
• If you are adding shrimp add about 7 minutes before serving so they don’t get over cooked.
• Add cilantro, basil and green onions right before serving.
• Garnish with more cilantro, basil and green onions if you like.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

​