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Beef Tips Recipe with Rice
Beef Tips and Rice: An Easy Dinner Recipe
Beef Tips with Rice Ratings
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..
- 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
How to Cook Beef Tips with Rice
- Cut the sirloin tips into cubes. Brown meat on all sides in a hot skillet.
- Stir in the broth, wine, soy sauce, garlic, and onion salt. Heat to boiling.
- Reduce heat, cover, and simmer for 1 hour or until meat is tender.
- Blend cornstarch in water and stir gradually into the meat mixture. Cook, stirring constantly, until the mixture thickens and boils.
- Boil and stir for one minute. Serve over rice.
Thicken the Beef Tip Gravy and Make Rice
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.