REAL Sirloin Tips
Melt butter in skillet; blend in cornstarch. Stir in bouillon; add bay leaf and cloves. Stir and simmer for 2 minutes; remove spices. Brown meat in oil; add sprinkle of salt and pepper to taste. Add green pepper; cook until tender. If fresh mushrooms are used, saute in butter until tender. Add bouillon mixture to meat, mushrooms and pimento; heat to boil - simmer for 1 hour. Serve over noodles.
Serves 6
Serves 6
Braised Sirloin Tips Over Rice
2 lbs Real Sirloin Tips, cut in 1" cubes
2 tbs shortening
10 1/2 oz beef consomme (broth)
1/3 cup cranberry juice cocktail
2 tbs soy sauce
1 clove garlic, minced
1/4 tsp onion salt
2 tbs cornstarch
1/4 cup water
4 cups cooked rice*
Melt shortening in large skillet, brown meat on all sides. Stir in consomme, cranberry cocktail, soy sauce, garlic and onion salt. Heat to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender. Blend cornstarch and water, stir gradually into meat mixture.
Cook, stirring constantly until mixture thickens and boils. Boil and stir for 3 minutes. Serve over rice or noodles.
*May substitute hot cooked noodles for the rice.
Serves 6
2 lbs Real Sirloin Tips, cut in 1" cubes
2 tbs shortening
10 1/2 oz beef consomme (broth)
1/3 cup cranberry juice cocktail
2 tbs soy sauce
1 clove garlic, minced
1/4 tsp onion salt
2 tbs cornstarch
1/4 cup water
4 cups cooked rice*
Melt shortening in large skillet, brown meat on all sides. Stir in consomme, cranberry cocktail, soy sauce, garlic and onion salt. Heat to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender. Blend cornstarch and water, stir gradually into meat mixture.
Cook, stirring constantly until mixture thickens and boils. Boil and stir for 3 minutes. Serve over rice or noodles.
*May substitute hot cooked noodles for the rice.
Serves 6
Beef Tips & Rice
3 lbs cubed Sirloin Tips
4 tbs oil
1 1/2 tsp salt
1 tsp garlic powder
2 cups rice
1 1/2 cups flour
1 tsp black pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 cups beef broth
Cut steak into 1 inch cubes. Mix flour, salt, garlic powder, black pepper, in a plastic bag. Put meat in flour mixture, coat well. Heat oil in an iron skillet. Add meat and brown. Add celery and onion to meat, cook until tender. Add 2 cups broth. Cover and cook over low heat for 1 1/2 hours. Water may be added if needed. Cook rice according to pkg directions. Serve beef tips over cooked rice.
Serves 8
3 lbs cubed Sirloin Tips
4 tbs oil
1 1/2 tsp salt
1 tsp garlic powder
2 cups rice
1 1/2 cups flour
1 tsp black pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 cups beef broth
Cut steak into 1 inch cubes. Mix flour, salt, garlic powder, black pepper, in a plastic bag. Put meat in flour mixture, coat well. Heat oil in an iron skillet. Add meat and brown. Add celery and onion to meat, cook until tender. Add 2 cups broth. Cover and cook over low heat for 1 1/2 hours. Water may be added if needed. Cook rice according to pkg directions. Serve beef tips over cooked rice.
Serves 8
Gourmet Sirloin Tips
2 lbs Real Sirloin Tips
2 tbs Oil
3 tbs Garlic (minced)
1 cup Catsup
2 tbs Worcestershire sauce
1 tbs Lemon juice
1/2 tsp Salt & pepper
Saute garlic in hot oil. Add
meat and brown on all sides
over medium heat. Mix
together remaining
ingredients and add to
meat. Cover and simmer
over low heat for 1 hour.
Serve over rice or noodles.
Serves 6
2 lbs Real Sirloin Tips
2 tbs Oil
3 tbs Garlic (minced)
1 cup Catsup
2 tbs Worcestershire sauce
1 tbs Lemon juice
1/2 tsp Salt & pepper
Saute garlic in hot oil. Add
meat and brown on all sides
over medium heat. Mix
together remaining
ingredients and add to
meat. Cover and simmer
over low heat for 1 hour.
Serve over rice or noodles.
Serves 6
The TRUE / REAL Sirloin Tip (Tri-Tip) is a cut of beef from the bottom sirloin primal cut. It’s a small triangular muscle, sometimes called a triangle roast, usually 1 1/2 to 2 1/2 lbs. Before the 1950’s this cut was typically used for ground beef or sliced into steaks until it became a local specialty in California.
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Ty’s Sirloin Tips
2 lbs Real Sirloin Tips, cubed
2 Tbs butter
1 Tbs cornstarch
2 cup beef bouillon
1 bay leaf
3 whole cloves
1 lg green pepper, cut in
small pieces
1 8 oz can mushrooms or
1/2 lb fresh
1 4 oz can pimento, diced
Oil
Salt and Pepper
2 lbs Real Sirloin Tips, cubed
2 Tbs butter
1 Tbs cornstarch
2 cup beef bouillon
1 bay leaf
3 whole cloves
1 lg green pepper, cut in
small pieces
1 8 oz can mushrooms or
1/2 lb fresh
1 4 oz can pimento, diced
Oil
Salt and Pepper
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Updated:
January 2012
January 2012
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