Mexican : Chipotle Beef Tips

• 1 1/2 pounds tender, boneless beef, such as strip steak, ribeye, or tenderloin, cut into 1-inch cubes
  
• Salt to taste
  
• 2 tablespoons olive oil, divided
  
• 1 large onion, cut into 1/2-inch dice
  
• 1 (8-ounce) package mushrooms, thinly sliced (about 2 cups)
  
• 1 large clove garlic, minced
  
• 1 (14.5-ounce) can diced tomatoes
  
• 2 teaspoons Worcestershire sauce
  
• 1/4 cup TABASCO® brand Chipotle Pepper Sauce
  
• 1 1/2 teaspoons ground cumin
  
• 1/4 cup chopped fresh cilantro
  

Sprinkle beef generously with salt. Heat 1 tablespoon of the oil in a large heavy skillet over medium-high. Add half the beef in an uncrowded layer and cook quickly until nicely browned, about 4 to 5 minutes, stirring and turning often; remove with a slotted spoon. Add remaining beef to skillet and cook as above until browned; remove from skillet.

Add remaining 1 tablespoon oil to skillet and lower heat to medium. Add onion and cook until golden, about 4 to 5 minutes, stirring often. Stir in mushrooms and cook 4 minutes; add garlic and cook 1 minute longer. Stir in tomatoes, Worcestershire, TABASCO^® Chipotle Sauce, and cumin and bring to a boil; cook 2 to 3 minutes until pan juices thicken slightly.

Return meat to pan along with any juice that has accumulated and reduce heat to medium-low; cook just until meat is warmed, about 2 to 3 minutes. Stir in cilantro and check seasoning. Serve immediately.

Makes 4 servings.