Braised Sirloin Tips
- Yield 8 servings
The red wine marinade aids in tenderizing the steaks for tender and juicy results.
- 2 pounds beef sirloin tips
- 1/2 teaspoon unseasoned meat tenderizer
- 1/4 teaspoon freshly ground pepper
- 1/2 cup finely chopped onion
- 2 -- garlic cloves, finely minced
- 1 1/4 cups low-sodium beef broth
- 1/3 cup dry red wine
- 1 tablespoon light soy sauce
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/4 cup minced fresh parsley
- Remove all visible fat from the sirloin tips; cut into cubes. Drain on paper towels. Sprinkle the meat tenderizer and pepper on all sides of the beef. Cook in a large nonstick skillet over medium-high heat until brown on all sides. Add the onion and garlic to the skillet. Cook until the onion is tender. Stir in the broth, red wine and soy sauce. Bring to a boil; reduce heat. Simmer covered, for 1 1/2 hours or until the beef is tender, stirring occasionally. Add a mixture of the water and cornstarch gradually, stirring constantly. Spoon onto a serving platter; sprinkle with the parsley. Serve with hot cooked rice.
Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).