Served over rice or cauliflower rice, this delicious, almost one-pot meal is loaded with flavor. The creamy chipotle sauce complements the texture and adds an extra zing.
Ingredients
1 small chuck roast, cut into chunks
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 green bell pepper, sliced
Rice or Cauliflower rice
For the Sauce:
1/4 cup mayonnaise
1 cup sour cream
1 can chipotle in adobo
1/4 cup cilantro, chopped
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. maple syrup (I used monk fruit sweetened maple syrup)
(Optional) 1 large pinch cayenne pepper
Juice of 1 lime
1 tsp. garlic, minced
Salt and pepper to taste
Instructions
Preheat the oven to 350 degrees. Mix all the sauce ingredients in a food processor bowl. Set aside.
Spray a grill pan with non-stick cooking spray. Grill the peppers and onions until soft. You could also use an outdoor grill. When the peppers are cooked, remove them to a large baking dish and keep them warm.
In the same grill pan, add another coat of non-stick cooking spray. Grill the beef tips until browned, and a meat thermometer registers at around 140 degrees for medium rare. Turn the beef tips to achieve a nice browned coating on each side.
Transfer the beef to the same baking dish as the peppers and toss to combine. Pour the sauce over the meat and peppers and stir to coat.
Cover the dish with aluminum foil and place in the oven for 10 minutes. You do not want to leave this in the oven for too long because you do not want to overcook the meat. Warming the sauce is the only goal for heating in the oven. Once all the ingredients are sufficiently warm, serve over rice or cauliflower rice. This recipe was a hit with my family. The flavors of the sauce pair well with the beef and peppers. Delicious!
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