Beef Tips Recipe with Rice

Beef Tips and Rice: An Easy Dinner Recipe

Serve these braised sirloin tips over rice, and have salad or broccoli as a side dish.
Serve these braised sirloin tips over rice, and have salad or broccoli as a side dish. | Source

Beef Tips with Rice Ratings

4.5 stars from 2 ratings of Beef Tips with Rice

Braised Sirloin Tips Over Rice

This recipe uses braised beef tips, cooked in a basic sauce that creates its own gravy. By adding cornstarch to the mixture, the gravy is thickened and makes a perfect topping to rice or pasta noodles. Our family makes this recipe on a regular basis, as it is an easy dinner recipe that the whole family loves.

Beef tips are sold by varying names in different grocery stores. The meat may also be labeled as beef sirloin tips, sirloin flap meat, top sirloin tips, or flap meat steak. Beef tips tend to be lean, as they are cut from the round: cuts from this muscle may be tough unless braised. This recipe makes tender, juicy beef tips because the meat is first braised and then tenderized as it cooks in the gravy sauce.

Serve these tips over rice. Any type of rice may be used, from "minute rice" to fancier rice blends. Our family prefers Jasmine Rice, which is aromatic and slightly sticky. Egg noodles may be used instead of rice as an alternative..

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: Serves six people.

Ingredients

  • 2 pounds beef sirloin tip, cut into 1" cubes
  • 1/3 cup red burgundy
  • 1 can (10.5 ounces) beef broth
  • 1 clove garlic
  • 1/4 teaspoon onion salt
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 4 cups hot cooked rice

Preparing the Beef Tips

Braise the sirloin tips, add the broth, and then add the garlic, soy sauce, onion salt, and wine. Simmer (covered) for 1 hour.
Braise the sirloin tips, add the broth, and then add the garlic, soy sauce, onion salt, and wine. Simmer (covered) for 1 hour. | Source

How to Cook Beef Tips with Rice

  1. Cut the sirloin tips into cubes. Brown meat on all sides in a hot skillet.
  2. Stir in the broth, wine, soy sauce, garlic, and onion salt. Heat to boiling.
  3. Reduce heat, cover, and simmer for 1 hour or until meat is tender.
  4. Blend cornstarch in water and stir gradually into the meat mixture. Cook, stirring constantly, until the mixture thickens and boils.
  5. Boil and stir for one minute. Serve over rice.

Thicken the Beef Tip Gravy and Make Rice

Mix the cornstarch with water, and add to the beef tips to thicken the gravy. Make 2 cups of rice while the beef tips are cooking.
Mix the cornstarch with water, and add to the beef tips to thicken the gravy. Make 2 cups of rice while the beef tips are cooking. | Source

Tips for Cooking Rice

Don't have a rice cooker? It is extremely easy to make rice in a pot on the stove. When cooking rice, you will need twice as much water as rice to yield perfectly tender grains. For this recipe, 2 cups of rice are required. Add 4 cups of cold water to a sauce pot. Add 2 cups of rice to the water, and place on the stove. Stir to combine the rice grains with the water. Bring the water to a boil (uncovered) on the stove top. As soon as the water reaches a boil, cover with a tight fitting lid and reduce the heat to low. Set the kitchen timer to approximately 20 minutes, and leave the rice alone until the timer goes off. Don't peak! Opening the lid will allow the steam to escape and will result in under-cooked or tough rice. When the cooking time is complete, uncover, fluff, and serve.

Please note that some specialty rices may require different cooking times. My favorite Jasmine Rice, for example, only requires 17 minutes of cooking time. Always read the recommended cooking time on the rice package before setting your kitchen timer.


Why is Round Meat Tough?

Steaks cut from the round are generally quite tough. The round is at the rear of the cow, and steaks cut from this muscle may be labeled as tri-tip, sirloin tips, top round, bottom round, or top round roast. Some beef tips are cut from the round muscle and will be low in fat content, which makes the meat tougher.

The sirloin is located next to the round and is also very lean, and is a tougher cut of meat. Sirloin meat has very little marbling (fat). Whether the meat you obtain is beef tips from the round or sirloin tips, the meat will be more tender when braised and cooked in a sauce. Cutting the meat diagonally across the grain will also increase tenderness.

There is a benefit to the lack of "marbling" in these meat cuts - sirloin and meat cut from the round have little fat and offer a healthier protein source than fatty cuts of meat.


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Comments 12 comments

lindacee profile image

lindacee 4 years ago from Southern Arizona

I'm bookmarking your beef tip recipe and rice cooking tips. My husband will love this. Beef and rice are his favorite foods. Great Hub! Easy to follow and I love the photos. Voted up, useful and interesting. Thanks!


leahlefler profile image

leahlefler 4 years ago from Western New York Author

We love this one, lindacee. Really simple and easy to make! The kids like it, and so does my husband!


LetitiaFT profile image

LetitiaFT 4 years ago from Paris via California

Great presentation & tips. Looks not only yummy but doable. Always a plus in my book!


leahlefler profile image

leahlefler 4 years ago from Western New York Author

Thanks, Letitia! We make this a lot on weeknights because it is pretty fast to put together.


teaches12345 profile image

teaches12345 4 years ago

What a great meal suggestion for those days when you desire more than soup and salad. Your add on the tenderizing of the meat is a good thought.


leahlefler profile image

leahlefler 4 years ago from Western New York Author

It is a nice dinner year - round, teaches12345 - not too hot to cook in the summer, and comforting in the winter, too. It is a great "basic" recipe for a family dinner!


Simone Smith profile image

Simone Smith 4 years ago from San Francisco

A great recipe with wonderful photos, useful instructions, and interesting info! Thanks so much for yet another beautiful recipe Hub, leahlefler!


leahlefler profile image

leahlefler 4 years ago from Western New York Author

Thanks, Simone! This is one of our weeknight dinners - we actually had it tonight (though I'm regretting heating up the stove-top with the heat wave that hit our area - ugh, it is HOT)! Pasta salad for tomorrow night, I think!


cardelean profile image

cardelean 4 years ago from Michigan

I'm pretty sure that this would be a hit with my husband since he is a big beef eater. You give some great additional information with your recipe about the types of cuts of meat. Thanks for sharing this recipe with us!


unknown spy profile image

unknown spy 4 years ago from Neverland - where children never grow up.

this is defintely a must print recipe.. we do not eat pork so I must be good on any recipes with beef :) Thanks for sharing.


leahlefler profile image

leahlefler 4 years ago from Western New York Author

My "boys" love this dinner, Cara - it is really flavorful and comes together pretty quickly. Sometimes we make it with stew meat instead of sirloin (stew meat is cheaper) - it comes out about the same!


leahlefler profile image

leahlefler 4 years ago from Western New York Author

This is a great recipe, unknown spy. It is a good one to keep on hand if you need a lot of beef recipes! I *think* this recipe is kosher (if you use kosher beef), but I am not always clear on the rules for that!

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