Kevin's Natural Foods Sirloin Steak Tips with Gravy

Ingredients

GRASS-FED BEEF IN BEEF BROTH COOKED OUT AS A RESULT OF THE SOUS-VIDE PROCESS (BEEF, WATER, VINEGAR, YEAST EXTRACT, ONION POWDER, SHA SALT, BLACK PEPPER, CITRUS EXTRACT), BEEF GRAVY (WATER, COCONUT MILK COCONUT CREAM, WATER CLARIFIED BUTTER TMILK], BEEF EXTRACT, BEEF FAT, TAPIOCA STARCH, YEAST EXTRACT, DEHYDRATED GARLIC, DEHYDRATED ONION, ONION POWDER [CULTURED ONION, SALT], SEA SALT, XANTHAN GUM, BLACK PEPPER, SPICE).

Directions

Heating Instructions: 1. Get Ready: Heat skillet over medium-high for 1 minute and add 1 tbsp of your preferred cooking oil. Break beef strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. (Broth is a result of the sous-vide cooking technique). 2. Heat Beef: Add beef to skillet. Separate beef with tongs. Heat for 1-2 minutes on each side until lightly browned. 3. Add Sauce: Reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring beef to coat with sauce. 4. Enjoy!: Portion beef onto serving plates, cover with remaining sauce from skillet.

Perishable. Keep refrigerated. Ok to freezer for 6 months. Defrost in fridge for 12 hours, then follow heating instructions.