Beef Tips and Rice is an easy and tasty meal you can make at home. The beef is cooked until tender and mixed with a flavorful sauce. Serve it over white rice for a filling dish the whole family will enjoy.
Why You’ll Love This Beef Tips and Rice Recipe
This recipe brings together simple ingredients and easy steps to create a dish packed with savory richness. The beef stays tender because of the slow simmering, while the sauce becomes perfectly thick and flavorful thanks to a clever butter-flour mixture. It’s a no-fuss stovetop meal that satisfies your craving for home-cooked goodness. Plus, it’s adaptable enough to suit your taste and works well for both weeknights and special occasions.
Ingredients for Beef Tips and Rice
Here’s what you’ll need to make this delicious meal:
- 1 pound top sirloin or tri-tip beef, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 tablespoons flour, divided
- 4 teaspoons cooking oil, divided
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1½ cups beef stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons butter, softened
- 1 cup uncooked long-grain white rice
How to Make Beef Tips and Rice
Start by seasoning your beef cubes with salt, pepper, and paprika. Then toss the beef in 2 tablespoons of flour, shaking off any excess flour that doesn’t stick. Heat 2 teaspoons of cooking oil in a skillet over medium-high heat. Add half the beef in a single layer and let it brown undisturbed for about 3 minutes. Flip and brown the other side for 2 to 3 more minutes. Remove the beef and set aside. Repeat with the remaining oil and beef.
Next, add your chopped onion and bell pepper to the skillet. Cook until they just begin to brown, about 2 to 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the beef stock and Worcestershire sauce, scraping the pan to release all those delicious browned bits. Return the beef to the skillet and stir everything together.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it cook gently for 30 minutes, stirring every so often. While the beef simmers, cook your rice according to package instructions and keep it warm.
To thicken the sauce, mix the softened butter and the remaining 2 tablespoons of flour into a smooth dough. When the beef has simmered, drop this butter-flour mixture into the skillet in pieces and stir immediately to combine. Let the sauce return to a simmer, thickening in about 2 to 3 minutes. If it gets too thick, add a splash of beef stock or water until you reach your preferred consistency. Taste and adjust the salt and pepper as needed.
Serve the beef tips hot over the cooked white rice for a satisfying meal.
How to Serve Beef Tips and Rice
This dish shines served straight from the skillet over fluffy white rice. You can garnish it with fresh parsley or chopped green onions for a splash of color and a mild, fresh flavor. A side of steamed vegetables or a simple green salad pairs nicely and balances the richness of the beef. For a heartier meal, add a piece of crusty bread to soak up the flavorful sauce. This recipe is great for feeding a family or meal prepping for the week ahead.
Expert Tips for the Best Beef Tips and Rice
To get perfectly tender beef, make sure to brown the meat well without overcrowding the pan. Browning in batches helps develop deep flavors and prevents steaming. Don’t skip the step of scraping up the browned bits from the pan; they’re packed with taste and help build your sauce. When making the butter-flour dough, work quickly so it doesn’t melt before you add it to the sauce. Keep an eye on the simmering time — too long and the beef may dry out, too short and it won’t be tender. If you want to switch things up, try adding mushrooms or swapping bell peppers for another vegetable like zucchini.
How to Store Your Beef Tips and Rice
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock or water to loosen the sauce if it has thickened too much. You can also freeze the beef tips without rice for up to 2 months. Just thaw overnight in the fridge before reheating. Cook fresh rice when ready to serve for the best texture.
Variations You Can Try
Feel free to customize this recipe to fit your preferences. Swap the beef for chicken thighs or pork shoulder if you like, adjusting the cooking time accordingly. Add mushrooms, carrots, or peas to the sauce to boost the vegetable content and color. Use brown rice or cauliflower rice for a different texture or to make the dish lighter. You can also add a splash of soy sauce or a pinch of smoked paprika to deepen the flavor profile. For a creamier sauce, stir in a little sour cream or plain yogurt right before serving.
Frequently Asked Questions about Beef Tips and Rice
- What cut of beef is best for this recipe?
Top sirloin or tri-tip work best because they stay tender during simmering. You can also use chuck roast but adjust cooking times. - Can I use instant rice instead of regular rice?
Yes, but cook the rice separately according to package directions and add it at the end just before serving. - How do I know when the beef is done?
The beef should be fork-tender after simmering for 30 minutes. If it’s still tough, simmer a bit longer. - Can I prepare this dish in advance?
Yes, the beef tips keep well in the fridge and often taste even better the next day. - Is this recipe gluten-free?
You’d need to substitute the flour for a gluten-free alternative like cornstarch to make it gluten-free.
Beef Tips and Rice
Ingredients
- 1 pound top sirloin or tri-tip beef (cut into 1-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 tablespoons flour (divided)
- 4 teaspoons cooking oil (divided)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1½ cups beef stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons butter (softened)
- 1 cup uncooked long-grain white rice
Instructions
- Season beef cubes with salt, pepper, and paprika. Toss in 2 tablespoons of flour, shaking off excess.
- Heat 2 teaspoons of cooking oil in a skillet over medium-high heat. Brown half the beef for about 3 minutes on each side, then remove and set aside. Repeat with remaining oil and beef.
- Add chopped onion and bell pepper to the skillet. Cook until they begin to brown, about 2-3 minutes. Add minced garlic and cook for 30 seconds.
- Pour in the beef stock and Worcestershire sauce, scraping up browned bits. Return beef to the skillet and stir.
- Bring to a boil, then reduce heat to a simmer. Cover and cook gently for 30 minutes, stirring occasionally.
- Mix softened butter and remaining flour into a smooth dough. Drop pieces into the skillet and stir to combine, letting the sauce thicken for 2-3 minutes. Adjust consistency with additional beef stock if needed.
- Serve the beef tips hot over the cooked rice.
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