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Make sure your beef tips are defrosted and at room temperature.
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In a large bowl, mix all the sauce ingredients in a large bowl and add in the beef tips.
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Toss them well to coat in the sauce and you can use them right away or marinate them until you’re ready (overnight at most).
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Heat the pan over medium high heat or set the instant pot to sauté.
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Add the beef chunks only removing them from the sauce and reserve the excess sauce for later. You should have around 1/4 cup-1/3 cup of sauce left.
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Add the cornstarch to the remaining sauce you have left. Compliment it with cold water if you don’t have enough sauce left.
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Cook the meat for two minutes (stove or instant pot).
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For the IP : Add in 1/4 cup of water and switch to pressure cooking for 12 minutes (tenderloin cut) or 18 minutes (sirloin).
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Release the pressure and switch to soup function (do not close the lid). Now add in the sauce with cornstarch mixture and boil for 2 minutes. And it’s ready!
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Stove Top: After sautéing for 2 minutes, add in the water and bring to a boil. Lower the heat to low (the mixture should be still simmering) and cover the pan really well.
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Cook for 20 minutes (tenderloin) or 30-35 minutes (sirloin), remove the lid and add in the cornstarch mixture. Bring that to a boil and cook for 2 minutes. And it’s ready!
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Serve the beef tips over cooked white rice and add in your favorite veggies to the bowl.
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Sprinkle some cilantro and sesame seeds if you like.
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Serve right away and enjoy!