Beef Flambe
A flambéed beef dish featuring tender sirloin, savory vegetables, and a rich sauce, finished with a dramatic brandy flame—perfect for special occasions or entertaining guests.
Ingredients
- 6 slices bacon
- 2 lb. sirloin tip, cut into 3 1/2 inch slices ⓘ
- 1 tsp. salt ⓘ
- 2 cubes beef bouillon ⓘ
- 1/2 tsp. marjoram ⓘ
- 1/2 tsp. thyme ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/4 c. wine vinegar ⓘ
- 1/2 c. red wine ⓘ
- 3 medium onions, quartered ⓘ
- 1 large green pepper, chopped ⓘ
- 1/2 lb. mushrooms, sliced ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1/4 c. brandy ⓘ
- 2 c. cooked rice ⓘ
Instructions
- Fry bacon in a skillet until crispy.
- Remove bacon and set aside.
- Fry sirloin tip slices in the bacon drippings until browned.
- Add remaining ingredients, except brandy, to the skillet.
- Simmer for 20 to 30 minutes until sauce thickens and vegetables are tender.
- Heat 1/4 cup of brandy separately.
- Pour the meat mixture over cooked rice.
- At the table, set the heated brandy aflame and pour over the meat dish before serving.
Tips & Substitutions
For best results, use a good quality sirloin tip and ensure it's cut evenly for consistent cooking. If you prefer, substitute the red wine with beef broth for a non-alcoholic version, or try using white wine for a lighter flavor. The brandy adds a unique depth, but you can also use cognac as an alternative. Make sure to let the dish simmer long enough for the flavors to meld beautifully.
Serving Suggestions
Serve this Beef Flambe over a bed of cooked rice for a hearty meal. Pair it with steamed vegetables or a fresh salad for a balanced plate. It also complements well with crusty bread to soak up the flavorful sauce. For a unique twist, consider serving alongside the 'Best In The West' Bean Bake for an exciting combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid reheating in the microwave as it can make the meat tough. Serve over fresh rice to rejuvenate the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Flambe contains roughly 530 calories, with 15g protein, 82g carbohydrates, and 14g fat. It is an excellent source of iron (93% of the Daily Value), dietary fiber (34% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1860mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while sirloin tip is recommended for its tenderness, you can substitute it with cuts like flank steak or ribeye. Just keep in mind that different cuts may require adjustments in cooking time to achieve the desired tenderness.
Is it necessary to flambé the dish?
Flambéing adds a dramatic touch and enhances the flavor of the brandy by burning off the alcohol. However, if you're uncomfortable with flambéing, you can skip this step and simply mix the heated brandy into the dish before serving.
What can I serve with Beef Flambe?
Beef Flambe pairs wonderfully with rice, but you can also serve it with mashed potatoes or crusty bread. For a complete meal, consider a side of sautéed green beans or a simple Caesar salad to balance the richness of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).