Hope this helps.

(from http://www.diamond-b-beef.com/recipes.asp)

Company Sirloin Tips
2 T. butter
1 T. cornstarch
2 c. beef bouillon
1 bay leaf
3 whole cloves
1 lg. green pepper, cut in small pieces
1 8-oz. can mushroo or 1/2 lb. fresh
1 4-oz. can pimento, diced
2 lbs. Diamond B sirloin tips, cubed
Oil
Salt and Pepper

Melt butter in skillet; blend in cornstarch. Stir i bouillon; add bay leaf and cloves. Stir and simmer for 2 minutes; remove spices. Brown meat in oil; add sprinkle of salt and pepper to taste. Add green pepper; cook until tender. If fresh mushrooms are used, saute in butter until tender. Add bouillon mixture to meat, mushrooms and pimento; heat to boiling. Serve over noodles. Makes 6 servings.

Submitted by Elsie Schimmer, Grand Island, NE 1993 Nebraska Cattlewomen Recipe Book

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(from http://www.cbt.net/dedwards/beef_tips_and_rice.htm)

Beef Tips & Rice

2 1/2 lbs. cubed sirloin steak
4 tbs. oil
1 1/2 tsp. salt
1 tsp. garlic powder
2 cups rice
1 1/2 cups flour
1 tsp. black pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 cups beef broth

Cut steak into 1 inch cubes. Mix flour, salt, garlic powder, black pepper, in a plastic bag. Put meat in flour mixture & coat well. Heat oil in an iron skillet. Add meat & brown. Add celery & onion to meat. Cook until celery & onion is tender. Add 2 cups broth. Cover & cook over low heat for 3 to 4 hours. Water may be added if needed. Cook rice according to pkg. directions. Serve beef tips over cooked rice.

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(from http://www.cei.net/~terry/auntedna/recipes/BraisedSirloinTipsOverRice.txt)

Braised Sirloin Tips Over Rice

2 tablespoons shortening
2 pounds beef sirloin steak -- cut in 1" cubes
10 1/2 ounces beef consomme
1/3 cup cranberry juice cocktail
2 tablespoons soy sauce
1 clove garlic -- minced
1/4 teaspoon onion salt
2 tablespoons cornstarch
1/4 cup water
4 cups cooked rice -- * see note

Melt shortening in large skillet; brown meat on all sides. Stir in consomme, cranberry cocktail, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat; cover and simmer for 1 hour or until meat is tender. Blend cornstarch and water; stir gradually into meat mixture.
Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Serve over rice or noodles.

*May substitute hot cooked noodles for the rice.

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(from http://soar.berkeley.edu/recipes/meat/beef/gourmet-sirloin-tips1.rec)

Gourmet Sirloin Tips

1 1/2 lb Sirloin tips
2 tb Oil
1 c Garlic; (minced)
1 c Catsup
2 tb Worcestershire sauce
1 tb Lemon juice
1/2 ts Salt & pepper

Saute garlic in hot oil. Add meat and brown on all sides over medium heat. Mix together remaining ingreds., and add to meat. Cover and simmer over low heat until meat is tender. Serve over rice.