An easy game day favourite; Barbeque Beef Bites are deliciously simple to make and smothered in a sweet, spicy, thick, homemade barbeque sauce. As far as appetizers go, you’ll be the winner; hands down!
Barbeque Beef Bites are one of my favourite ways to eat beef. If you’ve been following my blog for a while, you’ll note that there are really not too many beef recipes here. There are two reasons for that.
The first reason is that a good cut of beef can be quite expensive, and since I’m not a huge red meat lover any way, I usually save that expense for a good steak on a summer barbeque. The second reason is that my vegetarian cohabitants really despise the smell of beef being cooked at home, so I’m limited to times I can cook beef without complaint.
Oh, I just thought of a third reason as well. Nobody – and I really mean this – can cook red meat like my ex-wife. She could turn the cheapest cut of beef into the most tender, moist, and flavourful dish. This Barbeque Beef Bites recipe reminds me of a recipe she used to prepare with a cheaper cut of beef. But, truth be told, this recipe is more flavourful! Hahaha!
The star of this dish is certainly not the cut of beef, but that delicious sauce you see in the photos there. It’s such a versatile sauce; I’ve used it on chicken, on pork, and even as a dip for French fries! Even though you’ll probably lick the bowl clean from this first batch, keep in mind that you could make this sauce ahead of time, and it will store perfectly safely refrigerated in a mason jar for a week or two.
- 2-3 pounds beef sirloin tip roast, roughly cut into two inch cubes
- 1 cup corn starch
- ½ tablespoon salt
- 1 tablespoon onion powder
- 2 cups ketchup
- 1 tablespoon lemon juice
- 1 tablespoon ground mustard
- 3 tablespoons Worcestershire sauce
- ½ cup brown sugar, lightly packed
- ½ tablespoon black pepper
- ½ cup white vinegar
- 1 cup water
- Pinch cayenne pepper (optional)
- Pinch dried red chili flakes (optional)
- Parsley, chopped for presentation (optional)
- Vegetable oil
- Preheat oven to 350 degrees.
- Add the beef, corn starch, and salt to a large bowl and toss well to coat. Set aside.
- Next, add the salt, onion powder, ketchup, lemon juice, ground mustard, Worcestershire sauce, brown sugar, black pepper, vinegar, water, cayenne, and dried red chili flakes to a sauce pan over medium-low heat. Whisk the ingredients together and bring to a low boil.
- Reduce heat to simmer and allow ingredients to heat together for 20 minutes, whisking occasionally.
- In the last few minutes, the sauce will thicken. Watch carefully to avoid burning. Remove from heat and set aside.
- Heat a few tablespoons of vegetable oil in a skillet over medium heat. Sear each piece of beef on both sides. This process should take about 3-4 minutes per side. Do this step in batches. You don’t want to overcrowd the skillet. The beef should have a good brown crust before transferring to a bowl.
- Once all the beef has been seared, pour the barbeque sauce over the beef and toss to coat. Remove each piece of beef from the bowl with tongs and place on a parchment lined baking sheet. Don’t overcrowd the pan. Leave a little bit of space between each piece of beef.
- Bake for 25 minutes. While the beef is in the oven, transfer the remaining sauce back to the sauce pan and reheat.
- Remove the beef from the oven. Plate for serving and top with a few drizzles of the leftover barbeque sauce.
- Garnish with fresh cut parsley for presentation. Enjoy!