Sautéed Beef Tips in a Carrot Taco, with Spicy Maple Cherry glaze

This sautéed beef tips in a carrot taco recipe, paired with the rice balls appetizer, is from Meghan Schutt, Paige Schutt and Natalie Seeburger. The team prepared the recipe for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” Competition at the Isabella Community Soup Kitchen on November 4, 2017. The team earned the “Best Presentation” award for their creation.

Time: 45 minutes


  • 2/3 cup Water, Maple Syrup
  • 4 Tbsp. Balsamic Vinegar
  • 4 Tbsp. Dried Cherries
  • 6 Tbsp. Flour
  • 3 Cups Grated Carrots
  • A pinch of Salt & Pepper
  • 1 Cup Grated Parmesan
  • 1 package Beef Tips
  • 2 Tbsp. Butter
  • 2 Tbsp. Olive Oil
  • 2 tsp Chile pepper powder
  • 2 Tbsp. Minced Garlic
  • 1 Tbsp. Chopped Ginger
  • ½ cup Soy Sauce


  • 1/2 of Onion Julienned
  • 1 carrot Julienned
  • 2 cups Kale, lightly chopped
  • ½ cup Brown Rice
  • 1 Egg


  • Mix in a small saucepan: water, maple syrup, balsamic vinegar and dried cherries and put on a low simmer to reduce by ¾ until it coats a spoon. Mix in Chile powder at the end for spice.
  • Add flour, grated carrots, salt & pepper and grated parmesan, 1 egg and small cup of finally chopped kale into a bowl.
  • Pre-heat oven to 375 degrees Fahrenheit & line sheet pan with parchment paper.
  • Form carrot tortillas into desired size and roll thinly, and place on parchment paper and bake for 15 minutes. When done, pull from the oven and quickly set on a 1” diameter roller or a taco holder to form tacos.
  • Slice beef tips into thin slices, cross cut and warm oil and butter in a pan. When pan is hot, add in garlic & ginger to flavor the oil, then add in beef tips and cook to a medium rare and pull from pan.
  • After removing the beef tips, deglaze the pan with Soy Sauce and add 1 tbsp. of butter and scrape the bottom of the pan.
  • Quickly toss in vegetables and ½ cup of rice and fry in the sauce for a minutes and then add the beef tips back in and give a quick toss and remove from heat.
  • Insert beef & vegetables into the taco and drizzle over the maple cherry reduction and sprinkle on cheese if desired. Plate up taco holders over a fresh slice of Kale and set a slice of lime on the side. Sprinkle pepper flake and drizzle plate with rest of glaze to dress the plate.



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