Smoky Sirloin Barley Skillet

A simple comfort-style meal prep with tender boneless top sirloin, pearl barley, mushrooms, carrots, and peas simmered in a savoury tomato-beef base.

Smoky Sirloin Barley Skillet
Prep time
10 min
Cook time
35 min
Yield
1 servings

Ingredients

  • 300 g Beef Broth
  • 1 g Black Pepper
  • 180 g Boneless Top Sirloin
  • 8 g Canola Oil
  • 80 g Carrot
  • 100 g Cremini mushrooms
  • 1 g Dried Thyme
  • 60 g frozen peas
  • 55 g Pearl Barley
  • 1 g Salt
  • 2 g Smoked Paprika
  • 20 g Tomato Paste
  • 10 g Worcestershire Sauce
  • 50 g Yellow Onion

Instructions

  1. Cut the boneless top sirloin into small bite-size pieces and season with salt, black pepper, smoked paprika, and dried thyme.
  2. Dice the onion and carrot, and slice the mushrooms.
  3. Heat the canola oil in a skillet over medium-high heat, then sear the beef until browned on the outside. Transfer the beef to a plate.
  4. Add the onion, carrot, and mushrooms to the skillet and cook until the vegetables begin to soften.
  5. Stir in the tomato paste and Worcestershire sauce until the vegetables are coated.
  6. Add the pearl barley and beef broth, bring to a simmer, then cover and cook until the barley is tender.
  7. Return the beef to the skillet, add the frozen peas, and cook uncovered until the beef is cooked through and the peas are hot.
  8. Let the skillet rest briefly before portioning into a meal-prep container.