Beef tips are the ultimate weeknight hero—versatile, budget-friendly, and packed with flavor. Whether you’re craving cozy comfort food or a quick skillet dinner, this roundup has a recipe for every occasion. From hearty stews to zesty stir-fries, get ready to transform simple ingredients into delicious meals your family will love. Let’s dive into these 28 mouthwatering ideas!
Garlic Butter Beef Tips and Mushrooms
Gathering around the table for a comforting meal is one of life’s simple joys, and this Garlic Butter Beef Tips and Mushrooms dish delivers just that. It’s a straightforward, one-pan wonder that transforms humble ingredients into something deeply satisfying, perfect for a cozy weeknight dinner. Let’s walk through it step-by-step, ensuring every bite is packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds sirloin beef tips, cut into 1-inch cubes (I find sirloin offers great flavor without breaking the bank)
– 8 ounces cremini mushrooms, sliced (baby bellas work wonderfully for their earthy depth)
– 4 tablespoons unsalted butter, divided (using unsalted lets you control the salt perfectly)
– 4 cloves garlic, minced (freshly minced garlic is key for that aromatic punch)
– 1/2 cup low-sodium beef broth (low-sodium is my preference to avoid an overly salty sauce)
– 1/4 cup heavy cream (this adds a lovely richness to the sauce)
– 2 tablespoons all-purpose flour (for thickening the sauce)
– 1 tablespoon olive oil (extra virgin olive oil is my go-to for its fruity notes)
– 1 teaspoon dried thyme (or fresh if you have it, but dried holds up well here)
– 1/2 teaspoon black pepper, freshly ground
– 1/2 teaspoon salt, plus more as needed
Instructions
1. Pat the beef tips dry with paper towels to ensure a good sear, then season them evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the beef tips in a single layer, working in batches if needed to avoid overcrowding, and sear for 3-4 minutes per side until browned on all sides. Tip: Don’t move the beef too soon—letting it develop a crust is crucial for flavor.
4. Transfer the seared beef to a plate and set aside.
5. In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter.
6. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant to avoid burning the garlic.
8. Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux. Tip: This step thickens the sauce beautifully, so take your time to cook out the raw flour taste.
9. Gradually whisk in 1/2 cup low-sodium beef broth, scraping up any browned bits from the bottom of the skillet.
10. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
11. Stir in 1/4 cup heavy cream and the remaining 2 tablespoons of butter until the butter is fully melted and the sauce is smooth.
12. Return the seared beef tips and any accumulated juices to the skillet, stirring to coat them in the sauce.
13. Simmer everything together for 3-4 minutes until the beef is heated through and the sauce has thickened to a gravy-like consistency. Tip: Taste and adjust salt if needed, but go easy as the broth and beef add saltiness.
14. Remove from heat and let it rest for 2 minutes before serving.
Perfectly tender beef mingles with savory mushrooms in a creamy garlic butter sauce that’s downright irresistible. Serve it over mashed potatoes or egg noodles to soak up every last drop, or spoon it into a bowl with crusty bread for a rustic touch—it’s a versatile dish that feels like a warm hug on a plate.
Slow Cooker Beef Tips with Gravy
Meticulously preparing a comforting meal doesn’t have to be a day-long affair. This slow cooker method transforms simple beef tips into a rich, savory dish with minimal hands-on effort, perfect for a busy weeknight or a lazy weekend. Let’s walk through the process together, step by step, to ensure tender, flavorful results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 lbs beef stew meat, cut into 1-inch pieces (I find chuck roast works beautifully for its marbling)
– 1 large yellow onion, finely diced (this builds a sweet foundation for the gravy)
– 3 cloves garlic, minced (freshly minced garlic packs the best punch)
– 1 cup beef broth, low-sodium preferred to control saltiness
– 1/4 cup all-purpose flour (this is our gravy thickener—don’t skip it!)
– 2 tbsp Worcestershire sauce (my secret umami booster)
– 1 tbsp tomato paste (a small dollop adds depth without overpowering)
– 1 tsp dried thyme (rubbed between your fingers to release its oils)
– 1/2 tsp black pepper, freshly ground if possible
– 2 tbsp vegetable oil (a neutral oil with a high smoke point for searing)
– 1/2 cup heavy cream (stirred in at the end for a luxuriously smooth gravy)
Instructions
1. Pat the beef stew meat completely dry with paper towels—this ensures a proper sear without steaming.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef in a single layer, working in batches if needed, and sear for 2-3 minutes per side until browned; transfer to the slow cooker.
4. In the same skillet, reduce heat to medium and sauté the diced onion for 5 minutes until softened and translucent.
5. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
6. Sprinkle the all-purpose flour over the onion-garlic mixture and cook for 2 minutes, stirring to form a roux and eliminate the raw flour taste.
7. Gradually whisk in the beef broth until smooth, then stir in the Worcestershire sauce, tomato paste, dried thyme, and black pepper.
8. Pour this gravy mixture over the seared beef in the slow cooker, ensuring the meat is mostly submerged.
9. Cover and cook on LOW for 8 hours, resisting the urge to open the lid—this maintains steady heat for tender meat.
10. After 8 hours, stir in the heavy cream and let it warm through for 10 minutes on the LOW setting.
11. Taste and adjust seasoning if desired, but the slow cooking should have developed rich flavors already.
Oozing with savory gravy, these beef tips become melt-in-your-mouth tender after their long, slow simmer. The creamy sauce clings perfectly to each bite, with hints of thyme and Worcestershire adding complexity. Serve it over fluffy mashed potatoes or buttery egg noodles to soak up every last drop, or spoon it into a crusty bread bowl for a hearty, hands-on meal.
Beef Tips in Red Wine Sauce
Kick off your cozy dinner with this comforting classic that transforms simple beef tips into a rich, savory masterpiece. Let’s walk through each step together—I’ll guide you through the process like we’re side-by-side in the kitchen, ensuring you achieve tender beef and a velvety red wine sauce every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I find sirloin offers the perfect balance of flavor and tenderness)
– 2 tbsp all-purpose flour (for dredging—it helps create a beautiful crust)
– 1 tsp kosher salt (my go-to for even seasoning)
– 1/2 tsp black pepper, freshly ground
– 2 tbsp extra virgin olive oil (I always use this for its fruity notes)
– 1 medium yellow onion, diced (about 1 cup)
– 2 garlic cloves, minced (fresh is best here for maximum aroma)
– 1 cup dry red wine, like Cabernet Sauvignon (choose one you’d enjoy drinking)
– 1 cup beef broth (low-sodium lets you control the salt)
– 2 tbsp tomato paste (it adds depth without overwhelming)
– 1 tsp dried thyme (or 1 tbsp fresh if you have it)
– 2 tbsp unsalted butter, cold (for finishing—it enriches the sauce beautifully)
Instructions
1. Pat the beef tips dry with paper towels to ensure even browning.
2. In a medium bowl, combine the flour, salt, and pepper, then dredge the beef tips until lightly coated, shaking off any excess.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add the beef tips in a single layer, working in batches if needed to avoid crowding, and sear for 3–4 minutes per side until deeply browned. Tip: Don’t move the beef too soon—letting it develop a crust is key for flavor.
5. Transfer the seared beef to a plate and set aside.
6. Reduce the heat to medium and add the diced onion to the same skillet, cooking for 5 minutes until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet—this deglazing step adds incredible depth.
9. Stir in the beef broth, tomato paste, and dried thyme, bringing the mixture to a gentle simmer.
10. Return the beef tips and any accumulated juices to the skillet, ensuring they’re submerged in the liquid.
11. Cover the skillet, reduce the heat to low, and let it simmer for 30 minutes until the beef is fork-tender. Tip: Check at 25 minutes—overcooking can make it tough.
12. Uncover the skillet and stir in the cold butter until melted and the sauce has thickened slightly, about 2 minutes. Tip: Adding butter off the heat prevents separation for a glossy finish.
Zesty and robust, this dish features melt-in-your-mouth beef enveloped in a velvety, wine-infused sauce with hints of thyme and garlic. Serve it over creamy mashed potatoes or buttered egg noodles to soak up every drop, or pair it with a simple green salad for a balanced meal that feels effortlessly elegant.
Skillet Bourbon Beef Tips
Finally, let’s tackle a comforting one-pan dinner that transforms simple beef tips into a rich, bourbon-kissed masterpiece. Follow along step-by-step, and you’ll have a restaurant-quality meal with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like to trim any excess fat for a cleaner bite)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 medium yellow onion, finely diced (a sweet variety works wonders here)
– 3 garlic cloves, minced (freshly minced releases the best aroma)
– 1/2 cup bourbon (choose a mid-shelf brand for balanced flavor)
– 1 cup beef broth, low-sodium to control saltiness
– 1/4 cup heavy cream (room temperature blends in smoothly)
– 2 tbsp unsalted butter, chilled for a glossy finish
– 1 tsp smoked paprika (adds a subtle smokiness without overpowering)
– Salt and black pepper, to season generously throughout
Instructions
1. Pat the beef tips dry with paper towels to ensure a good sear, then season all over with salt, black pepper, and smoked paprika.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef tips in a single layer, working in batches if needed to avoid crowding, and sear for 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate, leaving any drippings in the skillet.
5. Reduce the heat to medium and add the diced onion to the skillet, sautéing for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the bourbon carefully, as it may flame up briefly, and let it simmer for 2 minutes to cook off the alcohol.
8. Add the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Return the seared beef and any accumulated juices to the skillet, bringing the mixture to a gentle simmer.
10. Cover the skillet and reduce the heat to low, letting it cook for 15 minutes until the beef is tender.
11. Uncover and stir in the heavy cream, simmering for an additional 3 minutes to thicken slightly.
12. Remove the skillet from the heat and swirl in the chilled butter until melted and the sauce is glossy.
13. Taste and adjust seasoning with salt and pepper if needed.
Delight in the tender, juicy beef enveloped in a velvety sauce with hints of bourbon warmth and smoky paprika. Serve it over creamy mashed potatoes or buttery egg noodles to soak up every drop, and garnish with fresh parsley for a pop of color—it’s a cozy meal that feels indulgent yet effortless.
Montreal Steak Spice Beef Tips Stroganoff
You’re about to make a cozy, flavor-packed dinner that’s easier than you think. This Montreal Steak Spice Beef Tips Stroganoff brings a smoky, peppery twist to the classic, with tender beef and a creamy sauce that’s perfect over noodles or mashed potatoes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I like to pat them dry with paper towels for better browning)
– 2 tbsp Montreal steak spice (the coarse grind adds great texture)
– 2 tbsp all-purpose flour
– 2 tbsp unsalted butter (I always use unsalted to control the saltiness)
– 1 tbsp extra virgin olive oil (my go‑to for sautéing)
– 1 medium yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced (baby bellas work too—they have a deeper flavor)
– 3 cloves garlic, minced
– 1 cup beef broth (low‑sodium lets the steak spice shine)
– 1 tbsp Worcestershire sauce
– 1/2 cup sour cream, at room temperature (this prevents curdling when stirred in)
– 12 oz wide egg noodles, cooked according to package directions
– Fresh parsley, chopped, for garnish (a bright pop of color and freshness)
Instructions
1. In a medium bowl, toss the beef cubes with the Montreal steak spice and flour until evenly coated.
2. Heat a large skillet or Dutch oven over medium‑high heat and add the olive oil and 1 tbsp butter.
3. Add the beef in a single layer, working in batches if needed to avoid crowding, and sear for 3–4 minutes per side until browned. Transfer to a plate.
4. Reduce heat to medium and add the remaining 1 tbsp butter to the same skillet.
5. Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and lightly golden.
6. Add the mushrooms and cook for another 5–7 minutes, until they release their liquid and brown slightly.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
9. Return the seared beef and any accumulated juices to the skillet. Bring to a simmer, then reduce heat to low, cover, and let cook gently for 15 minutes.
10. Remove the skillet from heat and stir in the room‑temperature sour cream until fully incorporated and the sauce is creamy.
11. Serve the stroganoff immediately over the cooked egg noodles, garnished with fresh parsley.
This stroganoff has a rich, velvety texture with a bold, peppery kick from the steak spice. The beef stays wonderfully tender, and the mushrooms add an earthy depth. Try it spooned over crispy roasted potatoes or with a side of steamed green beans for a complete, comforting meal.
Beef Tips with Creamy Peppercorn Sauce
Kicking off a cozy dinner doesn’t require a culinary degree, just a trusty skillet and a few simple ingredients. This Beef Tips with Creamy Peppercorn Sauce is a one-pan wonder that delivers restaurant-quality flavor with a methodical, beginner-friendly approach. Let’s walk through each step together to create a comforting, impressive meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I find sirloin offers the perfect balance of tenderness and flavor for this dish)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the beef)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced (freshly minced garlic makes all the difference here)
– 1 cup beef broth
– 1/2 cup heavy cream (full-fat for that luxurious, velvety texture we’re after)
– 2 tbsp whole green peppercorns, lightly crushed (these provide a gentle, aromatic heat)
– 1 tbsp Dijon mustard
– 2 tbsp unsalted butter, cut into cubes (I prefer unsalted to control the seasoning)
Instructions
1. Pat the beef sirloin tips completely dry with paper towels—this is crucial for achieving a proper sear.
2. Season the beef cubes evenly on all sides with the kosher salt and freshly ground black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned.
5. Transfer the seared beef to a clean plate, leaving any drippings in the skillet.
6. Reduce the heat to medium and add the finely diced yellow onion to the skillet, sautéing for 4-5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet—this builds incredible flavor.
9. Bring the mixture to a gentle simmer and let it reduce by half, which should take about 5 minutes.
10. Whisk in the heavy cream, lightly crushed whole green peppercorns, and Dijon mustard until fully incorporated.
11. Return the seared beef and any accumulated juices to the skillet, stirring to coat in the sauce.
12. Simmer the beef and sauce together over low heat for 8-10 minutes, until the beef is cooked through and tender.
13. Remove the skillet from the heat and stir in the cubed unsalted butter until melted and the sauce is glossy and slightly thickened.
14. Let the dish rest off the heat for 3 minutes before serving to allow the flavors to meld.
Velvety and rich, this sauce clings to each tender beef tip with a peppery warmth that’s assertive but not overwhelming. Serve it over a bed of creamy mashed potatoes to soak up every last drop, or alongside buttery egg noodles for a truly comforting weeknight feast. The slight crunch of the peppercorns against the silky sauce creates a textural contrast that makes each bite interesting.
Thai Basil Beef Tips Stir Fry
A quick, flavorful weeknight dinner that’s ready in under 30 minutes, this Thai Basil Beef Tips Stir Fry brings restaurant-quality taste to your home kitchen with minimal effort. Let’s walk through each step together to ensure your stir fry is perfectly savory, aromatic, and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch pieces – I find sirloin tips tender and budget-friendly for stir-fries.
– 3 tbsp soy sauce – use a good-quality soy sauce for deeper flavor.
– 2 tbsp oyster sauce – this adds a rich, umami base that’s essential to the dish.
– 1 tbsp fish sauce – don’t skip it; it gives that authentic Thai tang.
– 1 tbsp brown sugar – just a touch to balance the saltiness.
– 3 cloves garlic, minced – fresh garlic makes all the difference here.
– 2 Thai chilies, thinly sliced – adjust based on your heat preference; I like it spicy!
– 1 large red bell pepper, sliced into strips – adds a sweet crunch and vibrant color.
– 1 cup fresh Thai basil leaves – packed; this herb is the star, so get it fresh if you can.
– 2 tbsp vegetable oil – a high-smoke-point oil like vegetable oil works best for stir-frying.
– 1 cup jasmine rice, cooked – I always serve this over fluffy jasmine rice to soak up the sauce.
Instructions
1. In a medium bowl, combine the beef sirloin tips with 1 tablespoon of soy sauce, and set aside to marinate for 10 minutes at room temperature.
2. While the beef marinates, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, fish sauce, and brown sugar in a small bowl until the sugar dissolves completely.
3. Heat the vegetable oil in a large wok or skillet over high heat until it shimmers, about 1-2 minutes.
4. Add the marinated beef to the hot oil in a single layer, and cook without stirring for 2 minutes to sear and brown the pieces.
5. Flip the beef pieces and cook for another 2 minutes until browned on all sides, then transfer to a plate using a slotted spoon.
6. In the same wok, add the minced garlic and sliced Thai chilies, and stir-fry for 30 seconds until fragrant, being careful not to burn them.
7. Add the sliced red bell pepper to the wok, and stir-fry for 2 minutes until slightly softened but still crisp.
8. Return the cooked beef to the wok, and pour in the sauce mixture from step 2.
9. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
10. Remove the wok from heat, and immediately stir in the fresh Thai basil leaves until just wilted, about 30 seconds.
11. Serve the stir fry hot over cooked jasmine rice. The beef should be tender and juicy, with a savory-sweet sauce that clings to every bite, while the Thai basil adds a peppery, aromatic finish. For a fun twist, try wrapping spoonfuls in crisp lettuce leaves or topping with a fried egg for extra richness.
Beef Tips with Rosemary Garlic Potatoes
Unquestionably, beef tips with rosemary garlic potatoes is the kind of hearty, satisfying meal that turns a regular weeknight into something special. This recipe breaks it down into simple, manageable steps, so you can build layers of flavor with confidence, even if you’re new to cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch pieces (I find cutting against the grain makes them extra tender)
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes (their creamy texture is perfect here)
– 3 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, but use just 2 tsp)
– 1 cup beef broth, low-sodium preferred to control the salt
– 2 tbsp all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s ready for the potatoes.
2. Pat the beef tips completely dry with paper towels—this helps them sear beautifully instead of steaming.
3. In a large bowl, toss the potato cubes with 1 tbsp olive oil, half the minced garlic, half the rosemary, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated.
4. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, until golden brown and fork-tender, stirring halfway through.
5. While potatoes roast, season the beef tips evenly with the remaining salt and pepper, then dust lightly with the flour, shaking off any excess.
6. Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
7. Add the beef tips in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned.
8. Tip: Let the beef develop a crust before flipping—it should release easily from the pan when ready.
9. Reduce heat to medium, push beef to the side, and add the remaining garlic and rosemary to the skillet, sautéing for 30 seconds until fragrant.
10. Pour in the beef broth, scraping up any browned bits from the bottom of the pan—those bits are flavor gold!
11. Simmer the mixture for 8-10 minutes, until the sauce thickens slightly and coats the back of a spoon.
12. Tip: For a richer sauce, let it reduce a bit longer off the heat.
13. Gently fold the roasted potatoes into the skillet with the beef and sauce, heating through for 2-3 minutes.
14. Tip: Taste and adjust seasoning only at the end to avoid over-salting during cooking.
15. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld.
Combining the tender, savory beef with those crispy-on-the-outside, fluffy-on-the-inside potatoes creates a delightful contrast in every bite. The rosemary and garlic infuse the dish with an aromatic warmth that’s perfect for cozy evenings, and you could even spoon it over creamy polenta for a comforting twist.
Instant Pot Beef Tips and Rice
You’ve probably had those hectic weeknights where you need something hearty and comforting on the table fast, without sacrificing flavor. That’s where this Instant Pot recipe shines, transforming simple ingredients into a complete, satisfying meal with minimal hands-on effort. Let’s walk through it together, step-by-step, so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs beef stew meat, cut into 1-inch pieces (I find chuck roast works beautifully for tenderness)
– 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced (freshly minced makes all the difference here)
– 1 cup beef broth (low-sodium gives you better control over seasoning)
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper, freshly ground
– 1.5 cups long-grain white rice, rinsed until water runs clear (this prevents gummy rice)
– 1.5 cups water
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening at the end)
– Fresh parsley, chopped (for garnish, optional but adds a bright finish)
Instructions
1. Turn your Instant Pot to the “Sauté” function set to “More” for high heat, and let it preheat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp extra virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Pat the 1.5 lbs beef stew meat completely dry with paper towels—this is crucial for achieving a good sear without steaming.
4. Add half the beef pieces to the pot in a single layer, leaving space between them, and sear undisturbed for 3 minutes until a deep brown crust forms.
5. Flip each beef piece and sear for another 2 minutes, then transfer to a clean plate using tongs.
6. Repeat steps 4–5 with the remaining beef, transferring all seared beef to the plate.
7. Add the finely diced yellow onion to the pot and sauté for 3 minutes, stirring occasionally, until softened and translucent.
8. Add the 3 cloves minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
9. Pour in 1 cup beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this builds flavor and prevents a “Burn” warning.
10. Stir in 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until well combined.
11. Return all seared beef and any accumulated juices to the pot, stirring to coat with the sauce.
12. Cancel the “Sauté” function and securely lock the Instant Pot lid, ensuring the steam release valve is set to “Sealing.”
13. Select the “Pressure Cook” or “Manual” function, set to high pressure for 15 minutes, and allow the pot to come to pressure—this takes about 10 minutes.
14. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully turn the steam release valve to “Venting” to release any remaining pressure.
15. Unlock and open the lid, then stir in the 1.5 cups rinsed long-grain white rice and 1.5 cups water until evenly distributed.
16. Lock the lid again, set to high pressure for 4 minutes, and let the pressure release naturally for 5 minutes before venting any remaining pressure.
17. Unlock the lid and give the mixture a gentle stir; the rice should be tender and have absorbed the liquid.
18. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth to create a slurry.
19. Stir the slurry into the beef and rice mixture, then select “Sauté” set to “Normal” and cook for 2–3 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency.
20. Turn off the Instant Pot and let the dish rest for 5 minutes to allow flavors to meld.
21. Garnish with chopped fresh parsley if desired, and serve immediately.
With its tender, fall-apart beef and fluffy rice soaked in a rich, savory gravy, this dish delivers deep comfort in every bite. Try spooning it over creamy mashed potatoes for a decadent twist, or pack the leftovers for a lunch that reheats beautifully the next day.
Beef Tips with Blue Cheese and Spinach
You’ve probably had beef tips before, but this version with creamy blue cheese and fresh spinach is a cozy, restaurant-worthy upgrade that’s surprisingly simple to pull off. Let’s walk through it step by step so you can nail it on the first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch pieces (I like to pat them dry with paper towels for a better sear)
– 2 tbsp extra virgin olive oil (my go‑for for its fruity flavor)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced (fresh is best here—it makes a big difference)
– 1 cup beef broth
– 1/2 cup heavy cream
– 4 oz blue cheese, crumbled (I prefer a milder variety like Gorgonzola if you’re new to blue cheese)
– 4 cups fresh spinach, loosely packed
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp all‑purpose flour (for thickening—keep it handy)
Instructions
1. Season the beef tips evenly with kosher salt and black pepper.
2. Heat extra virgin olive oil in a large skillet over medium‑high heat until it shimmers, about 2 minutes.
3. Add the beef tips in a single layer—don’t crowd the pan—and sear until browned on all sides, about 6–8 minutes total. Tip: Resist stirring too soon to get a good crust.
4. Transfer the beef to a plate and set aside.
5. In the same skillet, add the diced yellow onion and cook over medium heat until softened, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the all‑purpose flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
8. Pour in the beef broth while scraping up any browned bits from the bottom of the pan—this adds great flavor.
9. Bring the mixture to a simmer and let it thicken slightly, about 3 minutes.
10. Reduce the heat to low and stir in the heavy cream.
11. Add the seared beef tips back to the skillet, along with any accumulated juices.
12. Simmer gently for 5 minutes to let the beef heat through and the sauce thicken. Tip: Keep the heat low to prevent the cream from curdling.
13. Stir in the crumbled blue cheese until melted and creamy, about 2 minutes.
14. Add the fresh spinach and cook just until wilted, about 2 minutes. Tip: Fold it in gently to keep the spinach vibrant.
15. Remove from heat and let it rest for 2 minutes before serving.
Gorgeously rich and velvety, this dish balances the bold tang of blue cheese with tender beef and fresh spinach. Serve it over mashed potatoes or egg noodles to soak up every bit of the creamy sauce, or spoon it into a crusty bread bowl for a hearty twist.
Honey Garlic Beef Tips with Broccoli
Ready to make a restaurant-worthy meal at home? This honey garlic beef tips with broccoli recipe delivers tender beef and crisp-tender broccoli in a sweet-savory sauce that comes together in one pan. Let’s walk through each step methodically so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs sirloin beef tips, cut into 1-inch cubes (I like sirloin for its balance of flavor and tenderness)
– 4 cups broccoli florets, about 1 large head (fresh florets hold their shape better than frozen here)
– 3 tbsp soy sauce (low-sodium works great if you’re watching salt)
– 1/4 cup honey (local honey adds a lovely floral note)
– 4 cloves garlic, minced (freshly minced gives the best punch)
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil (a neutral oil with high smoke point is key)
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for a subtle kick)
Instructions
1. Pat the beef tips completely dry with paper towels—this helps them sear properly instead of steaming.
2. In a small bowl, whisk together the soy sauce, honey, minced garlic, black pepper, and red pepper flakes (if using) until smooth.
3. In another small bowl, make a slurry by stirring the cornstarch and water together until no lumps remain.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
5. Add the beef tips in a single layer, working in batches if needed to avoid crowding, and sear for 2–3 minutes per side until browned.
6. Remove the beef to a plate and set aside, covering loosely with foil to keep warm.
7. Add the remaining 1 tablespoon of oil to the same skillet and reduce heat to medium.
8. Add the broccoli florets and stir-fry for 4–5 minutes until bright green and crisp-tender—listen for a slight sizzle.
9. Return the beef to the skillet with the broccoli.
10. Pour the honey-garlic sauce over the beef and broccoli, stirring to coat everything evenly.
11. Bring the sauce to a gentle simmer, then stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the back of a spoon.
12. Remove from heat immediately to prevent overcooking the beef.
You’ll love how the glossy sauce clings to each piece of tender beef and broccoli. For a fun twist, serve it over cauliflower rice or toss with udon noodles to soak up every last drop of that sweet, garlicky goodness.
Spicy Szechuan Beef Tips
Venturing into the vibrant world of Szechuan cuisine can be thrilling, and this Spicy Szechuan Beef Tips recipe is a perfect, approachable start. We’ll build layers of flavor with a methodical marinade and a quick, high-heat stir-fry, guiding you through each step to ensure tender beef and a beautifully balanced sauce. Let’s gather our ingredients and begin this delicious journey together.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs sirloin steak, cut into 1-inch cubes (I find sirloin offers great flavor and tenderness for this dish)
– 3 tbsp soy sauce (I always use low-sodium to better control the salt level)
– 2 tbsp cornstarch
– 1 tbsp rice vinegar
– 1 tsp granulated sugar
– 2 tbsp vegetable oil, divided (a neutral oil with a high smoke point is essential here)
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated
– 6-8 dried red chili peppers, whole (adjust based on your heat preference)
– 1 tsp Szechuan peppercorns, lightly crushed (for that signature tingling numbness)
– 1 red bell pepper, cut into 1-inch pieces
– 1 bunch green onions, sliced, whites and greens separated
– 1/4 cup water or beef broth
Instructions
1. In a medium bowl, combine the cubed sirloin steak, soy sauce, cornstarch, rice vinegar, and granulated sugar.
2. Use your hands to massage the marinade into the beef until every piece is evenly coated, then set aside for 15 minutes at room temperature. (Tip: Letting the beef sit with the cornstarch helps tenderize it and creates a velvety coating for stir-frying.)
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
4. Add the marinated beef cubes in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear the beef for 2-3 minutes without moving it to develop a deep brown crust on one side.
6. Flip each piece and cook for an additional 1-2 minutes until browned on all sides but still slightly pink inside, then transfer to a clean plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same wok.
8. Add the minced garlic, grated ginger, dried red chili peppers, and crushed Szechuan peppercorns to the oil.
9. Stir constantly for 45-60 seconds until the garlic is fragrant but not browned. (Tip: Toasting the spices briefly in oil unlocks their full aromatic potential.)
10. Add the red bell pepper pieces and the white parts of the sliced green onions to the wok.
11. Stir-fry the vegetables for 3-4 minutes until they begin to soften and develop slight char marks.
12. Return the seared beef and any accumulated juices to the wok with the vegetables.
13. Pour in the 1/4 cup of water or beef broth and stir everything together thoroughly.
14. Cook for 1-2 more minutes, stirring frequently, until the sauce thickens slightly and coats the beef and vegetables. (Tip: The sauce should lightly coat the back of a spoon; if it’s too thick, add a splash more water.)
15. Remove the wok from the heat and stir in the green parts of the sliced green onions.
Now, you have a plate of incredibly aromatic and bold Spicy Szechuan Beef Tips. The beef should be wonderfully tender with a slight chew, coated in a glossy, complex sauce that packs heat, savoriness, and that unique Szechuan numbing sensation. For a creative twist, serve it over steamed jasmine rice to soak up every drop of sauce, or spoon it into crisp lettuce cups for a lighter, hands-on meal.
Beef Tips and Egg Noodles Casserole
Nothing beats a cozy, comforting casserole on a chilly evening, especially one that combines tender beef tips with hearty egg noodles. This Beef Tips and Egg Noodles Casserole is a classic, one-dish wonder that’s perfect for busy weeknights or lazy weekends. Let’s walk through it step-by-step so you can create a delicious, satisfying meal with ease.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch pieces (I like to trim any excess fat for a leaner dish)
– 12 oz wide egg noodles (the extra-wide ones hold the sauce beautifully)
– 1 yellow onion, diced (a sweet variety adds a nice touch)
– 2 cloves garlic, minced (freshly minced gives the best flavor)
– 2 cups beef broth (low-sodium is my go-to to control saltiness)
– 1 cup sour cream (full-fat for creaminess, but light works too)
– 1/4 cup all-purpose flour (I keep mine sifted for smooth thickening)
– 2 tbsp unsalted butter (room temp blends easier)
– 1 tbsp olive oil (extra virgin olive oil is my favorite for sautéing)
– 1 tsp dried thyme (crush it between your fingers to release the aroma)
– 1/2 tsp black pepper (freshly ground adds a punch)
– 1/2 tsp salt (adjust based on your broth’s salt level)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the egg noodles to the boiling water and cook for 6-8 minutes until al dente, then drain and set aside. Tip: Rinse briefly with cool water to stop cooking and prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Pat the beef tips dry with paper towels to promote browning, then add them to the skillet in a single layer.
6. Sear the beef for 3-4 minutes per side until browned on all sides, then transfer to a plate.
7. Reduce heat to medium and melt butter in the same skillet.
8. Add diced onion and cook for 5 minutes until softened and translucent.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Sprinkle flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux. Tip: Cook the roux until it’s lightly golden to avoid a raw flour taste.
11. Gradually whisk in beef broth until smooth, then bring to a simmer.
12. Stir in sour cream, dried thyme, salt, and black pepper until well combined.
13. Return the seared beef tips to the skillet and simmer for 5 minutes to thicken the sauce slightly.
14. In a 9×13 inch baking dish, combine the cooked egg noodles and beef mixture, tossing gently to coat evenly.
15. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Tip: Check halfway through to ensure even heating—if the top looks dry, add a splash of broth.
16. Remove the foil and bake for an additional 5 minutes until bubbly and lightly browned on top.
17. Let the casserole rest for 10 minutes before serving to allow the flavors to meld.
Just out of the oven, this casserole boasts a creamy, velvety sauce that clings to every noodle, with beef tips so tender they practically melt in your mouth. The hint of thyme adds an earthy depth, making it a comforting staple. For a creative twist, top it with a sprinkle of fresh parsley or serve alongside a crisp green salad to balance the richness.
Teriyaki Beef Tips with Pineapple
Many home cooks find Asian-inspired dishes intimidating, but this teriyaki beef tips with pineapple recipe breaks it down into simple, foolproof steps. Mastering this sweet-savory combination will give you a restaurant-quality meal in under an hour, perfect for weeknight dinners or casual entertaining. Let’s walk through each stage together, ensuring your beef stays tender and your sauce perfectly balanced.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs sirloin steak tips, cut into 1-inch cubes (I find sirloin offers great flavor without breaking the bank)
– 1 cup fresh pineapple chunks, about 1-inch pieces (fresh pineapple makes all the difference here)
– 1/2 cup low-sodium soy sauce (using low-sodium lets you control the salt level better)
– 1/4 cup honey (local honey adds a lovely floral note if you have it)
– 2 tbsp rice vinegar
– 2 tbsp sesame oil, divided (toasted sesame oil gives the best aroma)
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated (keep your ginger root in the freezer for easy grating)
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Pat the beef cubes completely dry with paper towels—this ensures a good sear without steaming.
2. In a medium bowl, whisk together soy sauce, honey, rice vinegar, 1 tablespoon sesame oil, minced garlic, and grated ginger until fully combined.
3. Place beef cubes in a large resealable bag, pour in half of the teriyaki sauce mixture, seal the bag, and massage to coat all pieces evenly. Let marinate at room temperature for 15 minutes (tip: room temperature marinating helps the meat cook more evenly).
4. While beef marinates, whisk cornstarch and water in a small bowl until smooth to create a slurry for thickening the sauce later.
5. Heat remaining 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Using tongs, remove beef from marinade, letting excess drip off, and place in a single layer in the hot skillet. Discard the used marinade.
7. Cook beef undisturbed for 3 minutes to develop a deep brown crust on one side.
8. Flip each piece and cook for another 2 minutes until browned on all sides but still slightly pink inside (tip: avoid overcrowding the pan—cook in batches if needed).
9. Transfer seared beef to a clean plate using tongs, leaving any drippings in the skillet.
10. Add pineapple chunks to the same skillet and cook for 3-4 minutes, stirring occasionally, until they develop golden edges and release their juices.
11. Pour the remaining unused teriyaki sauce into the skillet with pineapple, bring to a simmer over medium heat, and cook for 2 minutes.
12. Whisk the cornstarch slurry once more to recombine, then slowly drizzle it into the simmering sauce while stirring constantly.
13. Continue cooking and stirring for 1-2 minutes until the sauce thickens enough to coat the back of a spoon (tip: the sauce should be glossy and slightly syrupy).
14. Return the seared beef and any accumulated juices to the skillet, tossing gently to coat everything in the thickened sauce.
15. Remove from heat and sprinkle with sliced green onions and sesame seeds.
Zesty pineapple caramelizes beautifully against the savory teriyaki glaze, creating pockets of sweet-tart contrast in every bite. The beef stays remarkably tender with its quick sear and gentle finish in the sauce. For a complete meal, serve over steamed jasmine rice with extra sauce spooned over the top, or try it in lettuce cups for a lighter presentation.
Beef Tips with Chimichurri Sauce
A savory, satisfying dinner that comes together with minimal fuss, beef tips with chimichurri sauce transforms simple ingredients into a vibrant, restaurant-worthy meal. Let’s walk through each step methodically so you can achieve tender beef and a bright, herby sauce with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (I find sirloin offers great flavor without breaking the bank)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 cup fresh parsley leaves, packed (flat-leaf parsley gives the best texture)
– 1/2 cup fresh cilantro leaves, packed
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– 1/2 tsp red pepper flakes
– 1/4 tsp kosher salt
Instructions
1. Pat the beef sirloin tips completely dry with paper towels to ensure a good sear.
2. Season the beef cubes evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the beef cubes in a single layer, working in batches if needed to avoid crowding the pan.
5. Sear the beef without moving it for 3 minutes to develop a deep brown crust on one side.
6. Flip each cube and cook for another 3 minutes until browned on all sides and the internal temperature reaches 135°F for medium-rare.
7. Transfer the cooked beef to a plate and let it rest for 5 minutes to allow juices to redistribute.
8. While the beef rests, combine the parsley, cilantro, minced garlic, red wine vinegar, 1/2 cup extra virgin olive oil, red pepper flakes, and 1/4 tsp kosher salt in a food processor.
9. Pulse the mixture 8-10 times until the herbs are finely chopped but not pureed, scraping down the sides once.
10. Spoon the chimichurri sauce over the rested beef tips just before serving.
Here, the tender, juicy beef contrasts beautifully with the bright, tangy chimichurri that clings to each bite. For a creative twist, serve it over creamy polenta or alongside roasted potatoes to soak up every last drop of that vibrant green sauce.
Balsamic Glazed Beef Tips with Asparagus
Zesty yet comforting, this balsamic glazed beef tips with asparagus transforms simple ingredients into a restaurant-worthy meal that’s perfect for weeknights or impressing guests. Let’s walk through each step together—I’ll guide you with clear instructions so you feel confident in the kitchen. You’ll be amazed at how the sweet-tangy glaze and tender beef come together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds beef sirloin tips, cut into 1-inch cubes (I trim any excess fat for a leaner bite)
– 1 pound asparagus, tough ends snapped off (look for bright green, firm stalks)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity flavor
– 1/4 cup balsamic vinegar (a good quality one makes all the difference)
– 2 tablespoons honey, for a touch of natural sweetness
– 2 cloves garlic, minced (freshly minced releases the best aroma)
– 1 teaspoon dried thyme, or fresh if you have it
– 1/2 teaspoon salt, I use fine sea salt for even seasoning
– 1/4 teaspoon black pepper, freshly ground if possible
– 1/4 cup beef broth, to deglaze the pan and build flavor
Instructions
1. Pat the beef sirloin tips dry with paper towels to ensure a good sear.
2. Season the beef evenly with the salt and black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the beef to the skillet in a single layer, cooking for 3-4 minutes per side until browned on all sides. Tip: Avoid overcrowding—cook in batches if needed for even browning.
5. Remove the beef from the skillet and set aside on a plate.
6. Reduce the heat to medium and add the remaining 1 tablespoon of extra virgin olive oil to the same skillet.
7. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
8. Pour in the balsamic vinegar, honey, and beef broth, stirring to combine.
9. Simmer the mixture for 5 minutes, stirring occasionally, until it thickens slightly to a glaze consistency. Tip: The glaze should coat the back of a spoon—if it’s too thin, simmer for another minute.
10. Return the beef to the skillet, tossing to coat evenly in the glaze, and cook for 2 minutes to warm through.
11. While the beef simmers, heat a separate medium skillet over medium-high heat.
12. Add the asparagus and cook for 4-5 minutes, turning occasionally, until tender-crisp and bright green. Tip: A quick blanch in boiling water for 1 minute before sautéing can make it extra tender.
13. Sprinkle the dried thyme over the beef and asparagus, stirring to incorporate.
14. Plate the beef tips alongside the asparagus, drizzling any remaining glaze from the skillet over the top.
Perfectly balanced, this dish offers tender, juicy beef with a caramelized glaze that clings to each bite, while the asparagus adds a fresh, crisp contrast. Serve it over creamy mashed potatoes or fluffy rice to soak up every drop of that rich sauce—it’s a meal that feels indulgent yet comes together effortlessly.
Conclusion
Kitchen inspiration awaits! This roundup offers 28 versatile beef tip recipes perfect for any meal. We hope you find a new favorite to try. When you do, please leave a comment sharing which one you loved and consider pinning this article to your Pinterest boards to save these delicious ideas for later. Happy cooking!
