Tip Roast

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Instructions. Cut the beef into 2.5cm (1") cubes. Heat oil in a fry pan over high heat until it starts to smoke. Place the beef cubes in the pan without overlapping and cook for 1 minute. Turn them over and cook further 30 seconds+, then cook 4 sides to brown until all sides are browned - about 1.5 - 2 minutes.

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Tip Roast

For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the sirloin tip. Begin by preheating the oven to 180°C (350°F). Then, rub the roast with olive oil, making sure to get in all the nooks and crannies. Step 2- Mix the spice ingredients.

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Preheat oven to 425℉. In a bowl, combine diced potatoes and avocado oil. To diced potatoes and avocado oil, add salt, granulated garlic and dried thyme. Toss well so that all potato pieces are well coated. Spread potatoes out on a large unlined baking sheet.

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Reheat leftovers in a skillet over medium heat with some oil. Cook, stirring and tossing, until the potatoes are hot, about 3 to 5 minutes. To freeze leftover crispy diced potatoes, transfer them to a resealable freezer bag. Label the bag with the name and date and freeze it for up to 3 months. Defrost in the fridge overnight.

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3. Heat oil on the skillet and cook your beef in batches. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch. [5] Be careful to not splash any oil on yourself and don't overcrowd the pan. 4.

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Halve the squash. Use a sharp knife to slice off the top (and if you'd like, also the bottom) 1/2-inch of a butternut squash. Then very carefully slice the squash in half vertically. Scoop out and discard the seeds and pulp. Brush on oil. Brush the cut side of the squash evenly with a tablespoon of oil.

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For a savory recipe, rub the pumpkin with olive oil and sprinkle salt and pepper. Place pumpkin flesh side down on a parchment lined baking sheet. Roast at 375 degrees F for 40-50 minutes or until fork tender. Allow to cool for 20-30 minutes. Peel off skin and then add pumpkin flesh to a blender or food processor.

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Prepare your tools. You will need a flat cutting board, a sharp chef's knife, and a carving knife. This is also a good time to preheat your oven to 300 to 350 degrees Fahrenheit. 2. Slice away excess fat. Compared to other cuts of beef, chuck roast can have a lot of fat and cholesterol if not properly prepped.

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Preheat oven to 400° Fahrenheit. Line large baking sheet with parchment paper. Add diced potatoes, oil, dried herbs, salt, and pepper to large bowl. Toss well until potatoes are fully-coated in oil and seasonings. Transfer potatoes to baking sheet and spread potatoes into oven even layer. Place baking sheet in oven and bake for 15 minutes.

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3. 30-Minute Mongolian Beef. This Mongolian beef recipe is a quick and easy way to get your fix of takeout-style Chinese food. The beef is cooked in a sauce made with soy sauce, brown sugar, and sesame oil to give it that lovely sweet-n-savory flavor profile. The best part is that it comes together in just 30 minutes!

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Directions. First, scrub and cut out any bad spots on the red potatoes. Then dice them into 1/2-1 inch cubes. Make sure the potatoes are dry before seasoning them. Next, toss the red potatoes, olive oil, Wildman's Chef's Seasoning in a bowl. Then pour them onto a 12×16-inch non-stick rimmed baking sheet.

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Preheat oven to 425ºF. Clean and scrub sweet potatoes well. Do not peel. Dice into ½-¾" cubes. In a large mixing bowl, combine oil, salt, and optional garlic, hearty herbs, and/or spices. Add diced sweet potato. Using a spatula, toss to evenly coat. Spread sweet potatoes on a baking sheet in a single layer.

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Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside. Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel.