Make sure your beef tips are defrosted and at room temperature.

In a large bowl, mix all the sauce ingredients in a large bowl and add in the beef tips.

Toss them well to coat in the sauce and you can use them right away or marinate them until you’re ready (overnight at most).

Heat the pan over medium high heat or set the instant pot to sauté.

Add the beef chunks only removing them from the sauce and reserve the excess sauce for later. You should have around ¼ cup-⅓ cup of sauce left.

Add the cornstarch to the remaining sauce you have left. Compliment it with cold water if you don’t have enough sauce left.

Cook the meat for two minutes (stove or instant pot).

For the IP : Add in ¼ cup of water and switch to pressure cooking for 12 minutes (tenderloin cut) or 18 minutes (sirloin).

Release the pressure and switch to soup function (do not close the lid). Now add in the sauce with cornstarch mixture and boil for 2 minutes. And it’s ready!

Stove Top: After sautéing for 2 minutes, add in the water and bring to a boil. Lower the heat to low (the mixture should be still simmering) and cover the pan really well.

Cook for 20 minutes (tenderloin) or 30-35 minutes (sirloin), remove the lid and add in the cornstarch mixture. Bring that to a boil and cook for 2 minutes. And it’s ready!

Serve the beef tips over cooked white rice and add in your favorite veggies to the bowl.

Sprinkle some cilantro and sesame seeds if you like.

Serve right away and enjoy!