Balsamic Beef Tips with Roasted Potatoes
Balsamic glaze is thicker and sweeter than plain vinegar, and tossing the seared beef in it right at the end gives this dish a nice glossy finish without much extra work. Roasted potatoes and green beans round it into a full plate.
Searing the beef tips hot and fast is what keeps them tender, since this cut can turn tough if it's left in the pan too long. The balsamic glaze clings to the beef instead of pooling in the container.
Roasting the potatoes with rosemary gives them a different flavor than my usual plain roasted potatoes, and they hold up well over a few days of reheating. Green beans add some crunch and color to round out the plate.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. These balsamic beef tips are a good one for whenever I want dinner to feel a little more special.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Balsamic Beef Tips with Roasted Potatoes
YIELD
10 portions
ESTIMATED NUTRITION
555 calories • 36g protein • 34g carbs • 30g fat per portion
What I really like about this recipe is how much shine and flavor the balsamic glaze adds for so little effort.
Ingredients
• 3 3/4 lb beef sirloin tips
• 5 tbsp balsamic glaze
• 7 1/2 cups potatoes, cubed
• 7 1/2 cups green beans
• 5 tbsp olive oil
• 5 cloves garlic, minced
• salt and pepper
• 2 1/2 tsp rosemary
Directions
1. Toss potatoes with 2 1/2 tbsp olive oil, rosemary, salt and pepper; roast at 425°F for 25 minutes.
2. Sear the beef tips in the remaining oil with garlic until browned, 5–6 minutes.
3. Toss the beef with balsamic glaze; steam the green beans.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
