Southern Beef Tips and Rice

5 from 1 vote

Tender and juicy beef tips are smothered in a rich mushroom and onion gravy, and then served on a bed of hot cooked rice!

Course Dinner

Cuisine American, Southern

Keyword beef tips and gravy, beef tips and rice, beef tips with rice, southern beef tips and rice

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 370kcal

Author Blair Lonergan

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.

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.

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.

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 and gravy over hot cooked rice. Garnish with chopped fresh herbs, if desired.

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.