Beef Tips and Noodles Recipe

This easy beef tips and noodle recipe is perfect for a weeknight meal. It’s delicious and made with readily available ingredients. Works great with both stew meat and steak tips!

How to make beef tips and noodles

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound cubed beef stew meat or steak
• 2 cups water
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup chicken or beef broth
• ½ cup all-purpose flour
• Cooked egg noodles (for serving)
• Fresh parsley (optional, for garnish)

Substitutions

You can use any cooking oil in place of the butter.

While this recipe works best with stew meat or steaks, you can also adapt it for beef liver or beef heart, using cooking methods and seasonings similar to my roasted heart recipe.

Instructions:

Step 1: Heat butter in a large skillet over medium heat. Add onion and sauté for 3 minutes.

Step 2: Add the meat and sear on all sides, stirring occasionally, for about 3 minutes.

Step 3: Pour in water, soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.

Note: if you are using steak, you can cut the simmering time in half.

Step 4: Once meat is tender, add broth and bring to a simmer. Slowly whisk in flour to thicken the gravy.

Step 5: Serve over cooked egg noodles and garnish with fresh parsley (optional).

Tips

Brown the beef in batches: If using a lot of meat, it’s best to brown it in batches to avoid overcrowding the pan. This ensures even browning and prevents the meat from releasing too much moisture, leading to a less flavorful sear.

Deglaze the pan for extra flavor: After browning the beef, remove it from the pan. Add a splash of water or broth to the pan and scrape up any browned bits stuck to the bottom. This flavorful liquid can then be incorporated back into the sauce for added depth. (You can skip it if you’re short on time, but it’s worth a try!)

Adjust the thickness of the gravy: If your gravy seems too thin after simmering, you can always add more flour or cornstarch. Whisk it slowly into the simmering sauce until it reaches your desired consistency.

Don’t overcook the noodles: Cook the egg noodles according to package directions, but aim for al dente for the best texture. They will continue to cook slightly once added to the hot sauce.

Recipe variations

So, I have made this recipe both using stew meat and steak. Flavorwise, they are both spot on. The biggest difference is in how long you allow the first simmer. For the stew meat, you’ll want to simmer it for an hour. Steak, on the other hand, will be fine with half an hour.

Feel free to use any cut of steak or diced-up roast!

Are beef tips the same as stew meat?

Generally, beef tips refer to the meat cut from steaks such as the sirloin or tenderloin. Stew meat, however, is cut from tougher cuts such as a chuck roast.

What cut of beef is best in this recipe?

I think stew meat is ideal for this recipe because it gets tender during the simmering process. However, you can substitute it with other tender cuts like flank steak, skirt steak, or sirloin steak. Just be sure to cut them into small chunks and potentially reduce the cooking time to avoid overcooking.

Leftovers

Let the leftovers cool completely before storing in an airtight container for up to 3 days. Gently reheat in a skillet on low, adding a splash of water or broth as needed.

Related recipes

• Fried beef liver
• Stovetop beef heart

If you tried this Beef Tips and Noodles Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!