Spicy Beef Tips Recipes

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SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 11

2 tablespoons cornstarch, divided
4 tablespoons dry sherry or beef broth, divided
4 tablespoons soy sauce, divided
1 garlic clove, minced
1/2 to 1 teaspoon crushed red pepper flakes
1 pound beef top sirloin steak, thinly sliced
1/2 cup cold water
3 tablespoons canola oil, divided
1 green pepper, sliced
1 sweet red pepper, sliced
Cooked rice or chow mein noodles

Steps:

  • In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.

Nutrition Facts :

SPICY BEEF TIPS



Spicy Beef Tips image

Make and share this Spicy Beef Tips recipe from Food.com.

Provided by Michael W.

Categories     Meat

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb beef tips
1 cup flour, plus 1/2 cup
2 tablespoons hot smoked paprika
1 tablespoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil

Steps:

  • Combine 1 cup flour, paprika, cayenne, salt, and pepper in a shallow dish.
  • Heat oil in a medium pan over medium-high heat.
  • Coat beef tips thoroughly with flour mixture.
  • Cook beef in oil until well browned. Remove beef.
  • Add 1/2 cup flour to pan and brown to a light brown roux, adding water to desired thickness, about 20 minutes. You can also add the seasoned flour if you want more spice.
  • Season to taste with salt and pepper.
  • Add the beef tips to the gravy and stir to coat well, about 15 minutes.
  • Serve with mashed potatoes.

Nutrition Facts : Calories 378.5, Fat 15.6, SaturatedFat 2.1, Sodium 1169.7, Carbohydrate 53.7, Fiber 5.1, Sugar 1.2, Protein 7.9

SPICY STEWED BEEF



Spicy Stewed Beef image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 tablespoon butter
3 pounds beef stew meat or chopped chuck roast
1 tablespoon ground cumin
2 teaspoons ground chili powder
5 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups low-sodium beef broth, plus more if needed
One 7-ounce can chipotle peppers in adobo sauce
2 green onions, thinly sliced
Pimiento Cheese and Bacon Grits, recipe follows, for serving, optional
5 slices thick-cut bacon
1 1/2 cups stone-ground grits
2 teaspoons kosher salt
1 cup half-and-half
Two 4-ounce jars diced pimientos, drained
4 ounces cream cheese, softened
2 cups grated sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper

Steps:

  • In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
  • Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
  • Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
  • If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
  • In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
  • Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
  • Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
  • Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

SPICY BEEF TACO BOWL



Spicy beef taco bowl image

Get all five of your five-a-day in this Mexican-inspired spicy beef taco bowl. Full of textures and flavours, it can be partly prepped ahead

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 16

1 tsp olive oil
1 large red pepper, deseeded and finely diced
500g 5% fat beef mince
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground coriander
200g can chopped tomatoes
2 tbsp tomato purée
20g coriander, stalks chopped, leaves reserved
2 red onions, thinly sliced
2 limes, juiced
2 x 250g pouches cooked microwave wholemeal basmati rice
400g can black beans, drained
200g cherry tomatoes, halved
198g can sweetcorn (salt- and sugar-free)
2 small avocados, sliced

Steps:

  • Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.
  • Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.
  • When the mince is ready, warm the rice following pack instructions.
  • Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.

Nutrition Facts : Calories 601 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 38 grams protein, Sodium 0.4 milligram of sodium

EASY BEEF TIPS



Easy Beef Tips image

Make and share this Easy Beef Tips recipe from Food.com.

Provided by Kim19068

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 4

3 lbs beef caps
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can onion soup
1 (3 ounce) jar sliced mushrooms

Steps:

  • Combine the beef tips, undiluted mushroom soup, undiluted onion soup and undrained mushrooms in a bowl and mix well.
  • Spoon into a 9x13 baking dish.
  • Bake, uncovered at 300°.
  • Server or egg noodles or Rice.

SLOW COOKER BEEF TIPS



Slow Cooker Beef Tips image

As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Steps:

  • Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 836mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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