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montefin's Beef Sirloin Tips
with Sweet Red Peppers Recipe

Serves 2.


  • 3 tbls - Canola Oil
  • 1 lb - Beef Tip Of Sirloin steak, cut into 2 inch squares
  • 5 - Large Whole Cloves Garlic, peeled
  • 2 - Sweet Red Peppers, cut into 2 inch squares
  • 1/4 cup - Thick, Rich Stock, gelled if possible
  • 2 tbls - Liquified, New Mexico Red Chilis, 505 Private Label if available
  • Pico De Gallo

Feel free to , so you can easily return whenever you want to make this.

Pre-heat oven to 350 degrees.

Heat Canola Oil in deep, 10" diameter, castiron skillet. Drop half the beef squares into the hot oil. It should sizzle immediately. Cook, turning once, until golden, then remove to a covered earthenware pot or casserole. Repeat with second half of Beef.

Drop the whole cloves of Garlic into the hot oil left in the skillet and cook, turning once, until golden and puckered all over. With a slotted spoon, remove the garlic from the skillet and add to the beef. Do the same with the Red Pepper, cooking on both sides until it just starts to blacken. Remove with a slotted spoon and add it to the beef and garlic. Cover and bake for 1 hour.

Remove from oven. At the last minute, stir in the Red Chili and serve. For that little extra something, accompany with Pico De Gallo (Beak Of The Rooster) for each person to add to taste.

Grown men have been known to get misty over this dish.*S*

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