Beef tips cook quickly when sauteed in a skillet. Cooked properly, the outside of the meat becomes seared and crisp while the inside remains moist. Onions and bell peppers complement the beef tips, but you can add other vegetables for additional flavor and nutrients. Try mushrooms, artichokes, sugar snap peas and asparagus — or any other of your favorite vegetables. The prepared steak-and-vegetable mixture works well on its own, or can be served over rice or noodles.
Trim away excess fat from the beef tips. Cut the larger chunks of beef into smaller pieces for consistent sizing so the meat cooks at the same rate. Sprinkle the beef tips with salt and pepper to taste.
Heat the oil over medium-high heat in a large skillet. Add the beef pieces to the hot oil. Saute the meat until it is browned on the outside.
Add the garlic, onions and bell peppers to the skillet, as well as any other vegetables you choose. Cook the meat and vegetables for three to five minutes, stirring frequently.
Pour the wine, beef stock and Worcestershire sauce into the skillet with the beef tips and vegetables. Heat the mixture until the wine base boils to deglaze the pan.
Lower the heat to medium-low so the mixture simmers. Cook the beef tips for 10 to 15 minutes so the wine sauce thickens.
Whisk together cornstarch and water if the sauce isn't thick enough. Pour the cornstarch mixture into the skillet, stirring as you add it.
Serve the beef tips immediately over noodles or rice.