Beef Tips and Rice
An easy and tasty meal with tender beef cooked in a flavorful sauce, served over white 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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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of beef stock or water.