no peek beef tips recipe
The Best no peek beef tips recipe
They’re also a great way to use up leftover ground beef or beef from a roast, so you’re not throwing away scraps. My kids—especially the picky ones—always ask for beef tips, and honestly, they’re hard to resist. They’re versatile enough to be a side dish with rice and veggies or a standalone meal with a simple side salad. And because they’re not overly complicated, they’re a perfect recipe for when you’re hosting a small gathering or just want something hearty and easy to serve. Plus, beef tips are a great source of protein and iron, so they’re a healthy choice without sacrificing taste. No fuss, no fail—just good, simple food that everyone loves.
No-Peek Beef Tips with Classic Tomato Sauce
A foolproof method for perfectly cooked beef tips that stay juicy and tender without peeking at the oven. The secret lies in a simple dough and a rich tomato-based sauce.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold water
- 1 lb beef tips (chuck or flank steak, cut into 1-inch pieces)
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a bowl, mix flour and salt. Gradually add cold water, stirring until a soft dough forms. Set aside. -
3
Heat olive oil in a skillet over medium-high heat. Add beef tips and cook until browned on all sides, about 3–4 minutes. Remove and set aside. -
4
In the same skillet, melt butter. Add minced garlic, oregano, and red pepper flakes (if using). Cook for 30 seconds until fragrant. -
5
Return beef tips to the skillet, pour in tomato sauce, and stir to coat. Simmer for 5 minutes. -
6
Roll dough into 1-inch balls. Place one ball on each beef tip, pressing gently. Transfer to the prepared baking sheet. -
7
Bake for 20 minutes. Flip the tips, then bake another 10–12 minutes until the dough is golden and the beef is cooked to medium-rare (145°F internal temp).
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Peek Beef Tips with Classic Tomato Sauce Works
❓ Frequently Asked Questions About No-Peek Beef Tips with Tomato Sauce
1. What is the best way to keep the beef tips juicy while cooking?
Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F before serving. Avoid overcrowding the pan, and let the tips rest for 5 minutes before slicing to redistribute juices.
2. Can I substitute ground beef for beef tips?
Ground beef won’t hold its shape like beef tips, so it’s not recommended. If you must, use a mix of ground beef and ground turkey or chicken to mimic texture, but texture will differ significantly.
3. How do I prevent the beef tips from drying out?
Pat the tips dry before searing to promote even browning. Cook them quickly over high heat, and avoid stirring too much to keep them from breaking apart. A splash of beef broth in the pan can also add moisture.
4. Are there any make-ahead tips for beef tips?
Yes, you can prep the beef tips ahead of time by slicing them and storing them in the fridge for up to 2 days before cooking. Cook them fresh for best results, though they’ll still taste great reheated in a skillet with a little oil.
