Southern Beef Tips and Rice

Before You Get Started

A few tips to set you up for success with this recipe:

• Use sirloin steak, not stew meat. Beef tips are tender cuts (like top sirloin) that cook quickly on the stovetop. Stew meat is tougher and needs hours in a slow cooker to become tender.
• Brown the meat in batches. Don’t overcrowd the pot. Spacing the beef in a single layer helps it develop a nice sear instead of steaming.
• Don’t simmer too long. Once the beef goes back into the gravy, 10 to 15 minutes is all it needs. Overcooking will make the meat tough and dry.
• Have everything prepped before you start. This recipe moves quickly once the pan is hot, so measure your seasonings, slice your mushrooms, and chop your onion ahead of time.

How to Make Southern Beef Tips and Rice

This dish comes together in about 45 minutes, and most of the magic happens in one pot. Here’s how to do it:

Step 1: Coat and Season the Beef

Place the cubed sirloin in a large bowl. In a small bowl, whisk together the flour, salt, pepper, garlic powder, and onion powder. 

Sprinkle this mixture over the beef and toss until each piece is lightly coated on all sides. The flour helps the meat develop a golden crust and slightly thickens the gravy later.

Step 2: Brown the Meat

Heat the oil in a Dutch oven or large skillet over medium-high heat. When the oil shimmers, add the beef in batches so each piece has room. 

Brown for about 1 minute per side, just until color develops on the outside. The inside will finish cooking later in the gravy.

Transfer the browned beef to a plate and set aside. Keep those flavorful drippings in the pot.

Step 3: Build the Gravy

Pour the red wine into the hot pot and let it simmer for a minute or two. Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom. This is where so much of the flavor comes from.

Reduce the heat to medium and add the butter and onion. Cook until the onion is soft and translucent, about 5 minutes. 

Add the sliced mushrooms and cook until tender, about 5 more minutes. Stir in the garlic and cook for 1 more minute.

Pour in the beef broth, soy sauce, Worcestershire sauce, thyme, and rosemary. Bring the mixture to a boil.

If you don’t have red wine, use extra beef broth. The dish will still be delicious, but the wine adds a depth of flavor that’s hard to replicate.

Step 4: Thicken the Gravy

In a small bowl, whisk together the cornstarch and cold water to make a slurry. Gradually stir small amounts into the simmering gravy until it reaches your desired thickness. You may not need all of it.

Step 5: Simmer and Serve

Reduce the heat to medium-low and return the beef (along with any juices from the plate) to the pot. Cover and simmer for 10 to 15 minutes, stirring occasionally, until the beef is cooked through but still tender.

Taste and adjust the seasoning with more salt and pepper if needed. Serve the beef tips and gravy over hot cooked rice and garnish with fresh parsley or thyme.

Beef Tips vs. Stew Meat: What’s the Difference?

Beef tips are tender cuts of steak (like sirloin or tenderloin) cut into bite-size pieces. They cook quickly and are best seared on the stovetop or grilled (see my grilled steak tips, too).

Stew meat, on the other hand, comes from tougher cuts like chuck or rump roast. These need low, slow cooking to break down and become tender. Use stew meat for recipes like beef stew, vegetable beef soup, or beef burgundy.

Serving Suggestions

In the South, beef tips and gravy are traditionally served over white rice, but there are plenty of other options for soaking up that delicious sauce.

Starch options: 

• Sour Cream Mashed Potatoes
• 3-Ingredient Buttermilk Biscuits
• Egg Noodles
• Cast Iron Cornbread
• or a crusty loaf of bread (like my No-Knead Dutch Oven Bread)

Veggie sides:

• Southern Collard Greens
• Arkansas Green Beans
• Broccoli Casserole
• Southern Squash Casserole
• or a simple house salad (like my Salad with Candied Pecans)

Recipe Variations

• Different cuts of steak: Porterhouse, New York strip, or filet mignon all work well in place of sirloin.
• Alcohol-free: Skip the red wine and use extra beef broth to deglaze the pan.
• Swap the sauces: Worcestershire and soy sauce can be substituted for each other. Use 2 tablespoons of one if you don’t have both.
• Creamier gravy: Stir in a splash of heavy cream or a pat of butter at the very end.
• Smaller batch: Cut all ingredients in half for a smaller family. The method stays the same.

Frequently Asked Questions

What are beef tips?

Beef tips are simply steak cut into bite-size pieces. They’re typically made from tender cuts like sirloin or tenderloin, which cook quickly and stay juicy.

What is the best meat to use for beef tips and rice?

Top sirloin is ideal because it’s lean, tender, and affordable. You can also use porterhouse, New York strip, or filet mignon. Avoid stew meat for this stovetop recipe since it requires long, slow cooking to become tender.

How do you get beef tips tender?

Start with a tender cut of steak. Sear it quickly over high heat, then let it finish in the gravy for just 10 to 15 minutes. Overcooking is the main culprit for tough beef tips.

Can I make beef tips and rice in a slow cooker?

This particular recipe is designed for the stovetop, but if you prefer a slow cooker method, try our Crock Pot Beef Tips and Gravy, which uses stew meat and a longer cook time for fork-tender results.

What kind of rice works best with beef tips and gravy?

Long-grain white rice is the classic choice. Jasmine or basmati rice also work well. The fluffy texture is perfect for absorbing all that savory gravy.

More Comfort Food Beef Dinners

• Crock Pot Pot Roast with Cream of Mushroom Soup
• Dutch Oven Pot Roast
• Crock Pot Beef Stew
• Southern Meatloaf Recipe
• Red Wine Braised Beef Short Ribs
• Cowboy Casserole