Spicy Beef Tips Recipes

Steps:

• Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
• Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
• Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
• Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
• Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

Steps:

• Combine 1 cup flour, paprika, cayenne, salt, and pepper in a shallow dish.
• Heat oil in a medium pan over medium-high heat.
• Coat beef tips thoroughly with flour mixture.
• Cook beef in oil until well browned. Remove beef.
• Add 1/2 cup flour to pan and brown to a light brown roux, adding water to desired thickness, about 20 minutes. You can also add the seasoned flour if you want more spice.
• Season to taste with salt and pepper.
• Add the beef tips to the gravy and stir to coat well, about 15 minutes.
• Serve with mashed potatoes.