These marinated beef tips cooked with peppers and potatoes are an easy and flavorful one pan dinner. Ready in under 30 minutes, you’ll love the taste just as much as how quick the prep and clean up is!
One of the most well-received recipes on my site is a simple beef tip and potato recipe, and so consider this a punched up accompanying version of that reader fave. With the addition of peppers and an Asian-inspired marinade, it’s a completely different flavor profile, but I think you’ll love these marinated beef tips just the same!
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Why this recipe works
Made in just one pan, this marinated beef tip recipe is easy to prep and even easier to clean up.
Packed with lean protein, veggies and healthy carbs, this is a perfectly well-rounded meal that is loaded with flavor and nutrients.
And thanks in part to my special kitchen tip for first par-cooking the potatoes, you’ll love how fool-proof this dish is!
Ingredients
- Beef Sirloin, either top or tip. While both cuts contain the name sirloin, they are in fact different cuts and top sirloin is a bit more tender than tip. I share a a bit more about their differences below, in the FAQ section.
- Potatoes, either russet or a yellow waxy potato is what I recommend. But as with many of my recipes, feel free to swap in something different. Sweet potatoes would be yummy!
- Orange bell pepper & onions. It really doesn’t matter whether you use orange, yellow or red, and for onions, use a yellow sweet or white onion.
- Soy Sauce & Rice Vinegar to help give it that interesting Asian flavored umami.
- Ginger & Garlic add a bit of heat
- Arrowroot powder or corn starch to thicken the sauce. Arrowroot powder is a gluten-free alternative to cornstarch and contains more fiber and calcium.
Step-by-step instructions
Step 1 – Make the marinade by combining 1 tablespoon neutral oil with the soy sauce, white wine vinegar and arrowroot or corn starch.
Step 2 – Toss half of the marinade in a medium bowl with the sirloin steak cubes. Let sit for at least 15 minutes, up to 30 minutes if you have the time.
Step 3 – While the beef is marinating, place the cubed potatoes in a bowl and sprinkle with 1-2 tsps of salt. Microwave for 3-4 minutes and then gently stir, and cook for another 3-4 minutes, just to parcook them. Make sure not to over stir or you will release too much of the starches and your potatoes will get sticky.
Step 4 – Once your beef is done marinating, heat 1-2 tablespoon of oil on medium high heat and sauté till partially cooked. Beef cubes should be browned on the outside but still rare internally. Remove beef and drippings from the pan and set aside.
Step 5 – Add 1 more tablespoon of oil to the pan, then add the cubed potatoes. Occasionally stir and cook for about 10 minutes, till just about fork tender.
Step 6 – Add in the onions and bell pepper, cooking for about 5 minutes just till tender, then add back in the beef and juices. Add in the remaining marinade and stir all together till well mixed. Let cook on medium low just till juices are all combined and beef has reached the desired doneness (we like ours medium rare but you do you).
Recipe FAQ’s
Great question and the answer is you can use either, as they are very similar! While both cuts contain the name sirloin, they are in fact different. Top sirloin is a bit more tender and comes in smaller size steaks that are great for grilling and also cutting into cubes to stir fry. Top sirloin tends to be a bit pricier as well.
Sirloin tip on the other hand is a bit tougher, but don’t worry, it is still tender. It is often sold in roast size cuts and is a bit more economical. Either works for this recipe.
Doing a pre-cook in the microwave first, primes them for a quick and thorough cooking in the pan. The result is a perfectly tender potato that almost tastes steamed, and yields consistent cooking results.
Expert Tips
It is often recommended to use twice as much arrowroot powder if substituting it for cornstarch. I have not personally found this to be the case, but if you find your sauce is not as thick as you’d like it to be, go ahead and add in a bit more The marinade should be the consistency of a runny syrup.
Have a good cooking thermometer on hand to test the doneness of your meat. Since we like our beef at medium rare, I shoot for an internal temperature of 120 degrees.
Make sure you lower your pan to medium before tossing your potatoes in. If the pan is too hot, I notice that the potatoes will stick more.
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Marinated Beef Tips
Ingredients
- 4 tablespoon neutral cooking oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 6 garlic cloves minced
- 4 teaspoon ginger finely grated
- 2 teaspoon corn starch or arrowroot powder if using arrowroot, you may need 3 teaspoon to properly thicken sauce
- 1 lb beef sirloin tips or top sirloin cubed into apx 1"-1.5" pieces
- 1 bell pepper orange, yellow or red, cubed into 1" pieces
- ½ yellow onion diced
- 1 lb yellow or white potatoes peeled and cubed into 1" pieces
Instructions
- Make the marinade by combining 1 tablespoon neutral oil with the soy sauce, white wine vinegar and arrowroot or corn starch.
- Toss half of the marinade in a medium bowl with the sirloin steak cubes. Let sit for at least 15 minutes, up to 30 minutes if you have the time.
- While the beef is marinating, place the cubed potatoes in a bowl and sprinkle with 1-2 tsps of salt. Microwave for 3-4 minutes and then gently stir, and cook for another 3-4 minutes, just to parcook them. Make sure not to over stir or you will release too much of the starches and your potatoes will get sticky.
- Once your beef is done marinating, heat 1-2 tablespoon of oil on medium high heat and sauté till partially cooked. Beef cubes should be browned on the outside but still rare internally. Remove beef and drippings from the pan and set aside.
- Add 1 more tablespoon of oil to the pan, then add the cubed potatoes. Occasionally stir and cook for about 10 minutes, till just about fork tender.
- Add in the onions and bell pepper, cooking for about 5 minutes just till tender, then add back in the beef and juices. Add in the remaining marinade and stir all together till well mixed. Let cook on medium low just till juices are all combined and beef has reached the desired doneness.
- Tastes great served with lime wedges and sriracha hot sauce.
M Bond says
So… when do the garlic and ginger get added? Either w/ marinade, or perhaps near end with steak and reserved marinade? Or, maybe in between with the veggies (or for just 30 seconds at end of veggies)?
Jamie Gott says
I love this beef tips recipe and they come out perfect every time. Great flavor too!