Southern Beef Tips and Rice

5 from 4 votes

Tender sirloin tips are seared until golden, then simmered in a rich mushroom and onion brown gravy. Serve over hot rice for the ultimate Southern comfort meal.

Course Dinner

Cuisine American, Southern

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

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 370kcal

Author Blair Lonergan

Equipment

Dutch oven

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

Instructions

Season the beef. Place cubed sirloin in a large bowl. Whisk together the flour, salt, pepper, garlic powder, and onion powder in a small bowl. Sprinkle over the beef and toss until lightly coated on all sides.
Brown the beef. Heat oil in a Dutch oven or large skillet over medium-high heat. When the oil shimmers, add the beef in batches (don't overcrowd). Brown for about 1 minute per side, just until color develops. Transfer to a plate and set aside.
Deglaze the pot. Add the red wine to the drippings. Let it simmer for 1 to 2 minutes while scraping up any browned bits from the bottom of the pan.
Cook the vegetables. Reduce heat to medium. Add butter and onion; cook until tender, about 5 minutes. Add mushrooms and cook until softened, about 5 more minutes. Add garlic and cook 1 minute more.
Build the gravy. Stir in beef broth, soy sauce, Worcestershire sauce, thyme, and rosemary. Bring to a boil.
In a small bowl, whisk cornstarch and cold water. Gradually stir the slurry into the gravy until thickened.
Simmer the beef. Reduce heat to medium-low. Return the beef and any accumulated juices to the pot. Cover and simmer 10 to 15 minutes, stirring occasionally, until beef is cooked through.
Serve. Taste and season with additional salt and pepper if needed. Serve beef tips and gravy over hot cooked rice. Garnish with fresh herbs if desired.

Notes

Use sirloin or another tender steak (porterhouse, New York strip, tenderloin). Do not substitute stew meat, which needs slow cooking to become tender.
Brown in batches to get a good sear. Overcrowding the pan will steam the meat instead of browning it.
Don't skip deglazing. The browned bits on the bottom of the pot add tremendous flavor to the gravy.
Watch the simmer time. 10 to 15 minutes in the gravy is enough. Longer cooking can make the sirloin tough.
Alcohol-free option: Use extra beef broth in place of red wine.
Make it creamier: Stir in a splash of heavy cream or a pat of butter at the end.
Storage: Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.
Reheating: Warm gently over low heat or microwave in short intervals to avoid overcooking.

Nutrition