If you're looking for a quick, flavorful dish, these Zesty Garlic Beef Tips are the perfect answer. With a marinade that packs a punch, this recipe is a weeknight favorite that's equally suited for a special occasion.
Beef sirloin is the star of the show here, offering tenderness and a robust flavor that stands up well to the marinade. Olive oil helps in creating a smooth marinade and aids in cooking. Garlic adds a punchy aroma and depth to the dish. Soy sauce brings a salty, umami flavor that complements the beef perfectly. Balsamic vinegar adds a subtle tang and sweetness. Worcestershire sauce introduces a complex, savory character with a touch of acidity. A dash of black pepper and a sprinkle of red pepper flakes add just the right amount of heat. Finally, the addition of butter at the end ensures a rich, silky finish, while fresh parsley gives a burst of color and freshness.
These Zesty Garlic Beef Tips pair wonderfully with a side of creamy mashed potatoes or a fresh garden salad. For a more indulgent meal, serve them over a bed of buttery egg noodles or alongside a hearty roasted vegetable medley.
Start by preparing your marinade. In a large bowl, combine the olive oil, minced garlic, soy sauce, balsamic vinegar, Worcestershire sauce, black pepper, and red pepper flakes. Stir everything together until well mixed.
Next, take your beef sirloin cubes and add them to the bowl, making sure each piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours. This step is crucial as it allows the flavors to infuse into the beef.
Once the beef has marinated, it's time to cook. Heat a skillet over medium-high heat and add the butter. Once the butter has melted and is sizzling, add the marinated beef cubes. You’ll want to sear them, so let them cook undisturbed for about 3-4 minutes on each side until they're browned and cooked through.
Finally, remove the beef from the skillet and plate it up. Sprinkle with fresh parsley for a pop of color and freshness before serving.