- 1 (14 ounce) can coconut milk
- 1 cup beef broth
- 8 ounces portobello mushrooms, cleaned and sliced
- 1 green bell pepper, cut into strips
- 1 yellow onion, cut into strips
- 1 teaspoon sea salt
- 1 1/2 pounds beef sirloin tips, cubed
- 1 (16 ounce) package linguine pasta
- Preheat oven to 400 degrees F (200 degrees C).
- Combine coconut milk, beef broth, portobello mushrooms, green bell pepper, onion, and sea salt in a 9×13-inch casserole dish; mix well. Add beef tips; stir until well-coated.
- Bake in the preheated oven until beef is tender and sauce has thickened, about 1 hour.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Serve beef tips and sauce over pasta.