1 1/2 pounds beef tips or beef top sirloin, cut into 1/2" wide strips
2 cups Julienne sliced onions
1 cup bell peppers, seeded & cored, sliced into thin strips
2 jalapeno peppers, seeded & cored, sliced into thin strips
1 tsp hickory liquid smoke
4 Tbsp Worcestershire sauce
2 tsp garlic salt
1 Tbsp garlic powder
1/2 tsp + black pepper
1 Tbsp marjoram, dried & ground
2 tsp rosemary, dried & ground
10 oz sliced mushrooms
3 cups beef stock or bullion
1 1/2 Tbsp red wine vinegar
4 Tbsp corn starch
1/2 cup cold water
egg noodles or riced cauliflower
1. Brown beef tips, onions, and peppers, coating them with 1 tsp liquid hickory smoke, 3 Tbsp Worcestershire sauce, 2 tsp garlic salt, 1 Tbsp garlic powder, and a heavy covering of black pepper. Add the mushrooms when the meat is a little over half-way done.
1a. Prep bullion if not using ready-made stock.
2. When beef tips are done, add beef stock, seasonings, and 1 Tbsp red wine vinegar. Add 1/2 tsp ground black pepper. Simmer together, uncovered, for 15 minutes over moderate heat.
2a. Cook egg noodles.
3. To thicken, dissolve 4 Tbsp corn starch in 1/2 cup cold water and add solution slowly to beef tips with good stirring.
Serve over egg noodles or riced cauliflower (low-carb option).
This recipe last updated: 10 November 2003