TIP STEAK RECIPES

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SOUS VIDE SOY GARLIC TRI-TIP STEAK - SOUS VIDE RECIPES



Sous Vide Soy Garlic Tri-Tip Steak - Sous Vide Recipes image

Nail that edge-to-edge perfection on your steak every time with the Anova Sous Vide Precision Cooker. #anovafoodnerd Randy Fung brings a new twist on a classic beef dish, introducing a savory soy and garlic flavor infused into the steak.

Provided by Randy Fung

Total Time 02 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 4

Number Of Ingredients 5

ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW RECIPE - FOOD.COM



Rocky Mountain Sirloin Tip Steak Stew Recipe - Food.com image

Make and share this Rocky Mountain Sirloin Tip Steak Stew recipe from Food.com.

Total Time 2 hours 55 minutes

Prep Time 25 minutes

Cook Time 2 hours 30 minutes

Yield 9 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs sirloin tip steaks, cubed
4 1/3 cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
1/4 teaspoon paprika
1 garlic clove, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaf
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14 1/2 ounce) can pearl onions
1/4 cup all-purpose flour
5 ounces frozen green peas, thawed

Steps:

  • In a large pot over medium heat, cook sirloin in oil until quite brown.
  • Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
  • Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
  • Cover, reduce heat and simmer 2 1/2 hours.
  • Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
  • Stir in onions.
  • In a small bowl, combine flour with remaining 1/3 cup water.
  • Stir flour mixture into stew and cook until stew thickens.
  • Top with peas just before serving.

Nutrition Facts : Calories 375.9, FatContent 16.2, SaturatedFatContent 5.7, CholesterolContent 75.7, SodiumContent 904.7, CarbohydrateContent 32.1, FiberContent 5.4, SugarContent 6.6, ProteinContent 25.2

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