Southern Beef Tips and Rice
User Reviews
5.0
6 reviews
Excellent
Southern Beef Tips and Rice
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Tender and juicy beef tips are smothered in a rich mushroom and onion gravy, and then served on a bed of hot cooked rice!
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Ingredients
- 2 lbs. boneless top sirloin steak, cut into 1-inch cubes
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup vegetable oil
- ¼ cup red wine (or sub with extra beef broth)
- 1 tablespoon butter
- 1 cup chopped white onion
- 2 cloves garlic, minced or pressed
- 2 (8 ounce) packages fresh baby portobello mushrooms, sliced
- 3 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ cup cornstarch
- ¼ cup cold water
- Hot cooked rice, to serve
- Optional garnish: chopped fresh herbs such as fresh parsley or fresh thyme
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Instructions
- Place cubed beef in a large bowl. Combine the flour, kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Sprinkle the flour mixture over the beef. Toss so that the beef is lightly coated on all sides.
BROWN THE BEEF
- Heat oil in a large skillet, braiser, or Dutch oven over medium-high heat. When the oil shimmers, add the beef in batches so that it doesn’t overcrowd the pan (discard any excess flour left in the bowl). Brown the beef for about 1 minute per side, just until color develops on the outside; remove the meat to a large bowl or plate, reserving the drippings in the pot. Finish browning the remaining batches of meat.
MAKE THE GRAVY
- Add the red wine to the drippings in the pot. Let it simmer for a minute or two while you use a wooden spoon to scrape up any browned bits from the bottom of the pan. These add great flavor to the gravy! Reduce the heat to medium, add the butter and onion. Cook until the onion is tender, about 5 minutes. Add the mushrooms and cook until tender, about 5 more minutes. Add the garlic; cook for 1 more minute. Stir in the broth, soy sauce, Worcestershire sauce, thyme, and rosemary. Bring to a boil.
- In a small bowl, whisk together the corn starch and cold water. Gradually add small amounts of the cornstarch slurry to the gravy, stirring constantly, until the gravy thickens.
SIMMER THE BEEF IN THE GRAVY
- Reduce the heat to medium-low, add the beef (and any accumulated juices from the plate or bowl), cover, and simmer for 10-15 minutes, stirring occasionally, until the beef is cooked through. Taste and season with additional salt and pepper, if desired.
SERVE THE BEEF TIPS WITH RICE
- Serve the beef tips and gravy over hot cooked rice. Garnish with chopped fresh herbs, if desired.
Notes
- Use sirloin steak or another tender steak (such as porterhouse, New York strip, or tenderloin). Do not substitute with beef stew meat, which is a tougher cut that requires a much longer cooking time (like a slow cooker).
- Brown the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the gravy.
- When browning the meat, do not overcrowd the pot. Instead, work in batches so that the meat is spaced apart in a single layer. This will help to achieve that great sear on the meat, whereas a crowded pan will steam the meat.
- Do not simmer the meat in the gravy for too long, or it can become tough, chewy, or dry. Sirloin is already a tender, juicy cut, so it's best when cooked quickly.
- Garnish the finished dish with chopped fresh herbs, such as parsley or thyme. These add bright flavor and color to the beef tips and rice.
Nutrition Information
Show Details
Serving
1/6 of the beef and gravy (not including rice)
Calories
370kcal
(19%)
Carbohydrates
13g
(4%)
Protein
38g
(76%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
1073mg
(45%)
Potassium
942mg
(27%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
64IU
(1%)
Vitamin C
4mg
(4%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1/6 of the beef and gravy (not including rice) | |
| Calories | 370kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 1073mg | 45% |
| Potassium | 942mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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