Dan the Man loves beef tips, and he always orders them when we dine at Texas Road House. For 27 of the 28 years of our marriage, I never tried to cook them. Then Pinterest saved the day! I found this easy recipe and thought I’d give it a try (http://www.food.com/recipe/beef-tips-and-rice-259393). It’s not cheap (it calls for sirloin steak, after all) or quick (it requires lots of chopping and sautéing, and it cooks for an hour), but it’s delish. I’ve made a few tweaks to the original recipe, as described below.
The first order of business is to prep the veggies. I chopped one onion and one bell pepper. (Any color of pepper is fine, but I don’t like the green ones. I either use orange or red.) In a Dutch oven, I sautéed these in olive oil until soft and then removed them from the pot and set aside.
After cubing the steaks, I dredged them in flour, added more oil to the pot, and browned the cubes. I did them in two batches to maximize the surface area of the beef to ensure browning.
Next, I combined the beef and veggies in the pot and added garlic salt, beef stock, black pepper, seasoned salt, soy sauce, and Worcestershire sauce. I brought this mixture to a boil and then partially covered the pot and let it all simmer for sixty minutes. I then made a slurry of cornstarch and water, which I added to the pot, and the mixture was again brought to a boil to thicken.
My family has tried this over both hot rice and egg noodles, and frankly we prefer the noodles. I’ve even served this for company with a little parsley over the top to fancy it up. Any way you serve it, it’s a relatively easy and definitely delicious main dish. I’ve made Dan the Man a happy husband!
- 3 lbs sirloin tip steaks, cut into 1-inch cubes
- 1/3 cup all-purpose flour
- 5 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 bell pepper (any color), chopped
- 1 tsp. garlic salt
- 4 cups beef stock (I use Swanson’s)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1/3 cup water
- 2 tablespoons cornstarch
- hot cooked rice or egg noodles
- 1/2 tablespoon dried parsley, for garnish
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add onion and bell pepper.
- Cook for about 5 minutes or until veggies are tender.
- Remove veggies from pan and place on a dinner plate.
- In a bowl, toss together beef tips and 1/3 cup flour.
- Add remaining 3 tablespoons of oil to the Dutch oven.
- Place half the beef tips in Dutch oven and brown on all sides and cook for about 10 minutes, stirring regularly.
- Remove browned meat and repeat step 7 with remaining cubes of meat.
- Add veggies back to the Dutch oven. Add beef stock, soy sauce, Worcestershire sauce, seasoned salt and pepper, and garlic salt, stirring well
- Reduce heat and cover partially. Let simmer for 1 hour.
- In a small bowl, combine 1/3 cup cold water and 3 tablespoons cornstarch, mix well.
- Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
- Serve over hot cooked rice or egg noodles.
- Garnish with parsley.