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Beef tips and rice is Southern comfort food at its best! Tender bites of steak are smothered in a flavorful mushroom and onion brown gravy, and then served on a bed of white rice. Ready from start to finish in about 45 minutes!
Table of Contents
- Why You’ll Love this Beef Tips and Rice Recipe
- Stew Beef and Beef Tips are Not Necessarily the Same
- Ingredients
- How to Cook Beef Tips on the Stove
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Beef Tips and Rice
- Southern Beef Tips and Rice Recipe
Looking for even more cozy beef recipes? Try our wildly popular Dutch oven pot roast, a batch of our favorite Dutch oven beef stew, and this Southern meatloaf recipe, too!
Why You’ll Love this Beef Tips and Rice Recipe
- Quick. Since the recipe calls for tender top sirloin steak tips, the meat does not require a long cooking time. Instead, supper comes together on the stovetop in well under an hour.
- Tender Meat. You won’t have to contend with fatty, tough chunks of beef. Instead, the meat sears on the outside and then finishes in the gravy for the best texture and flavor.
- Flavorful. By searing the meat first, deglazing the pan with red wine, sauteing the veggies, and including plenty of fresh herbs, this dish adds layers of flavor every step of the way. It might cook quickly, but it tastes like it’s been simmering all day!
- Cozy. There’s just something so comforting about a big pot of beef tips and gravy on the stovetop. Pair it with white rice for the ultimate cold-weather meal!
Stew Beef and Beef Tips are Not Necessarily the Same
Beef tips are just steak that’s cut into bite-size pieces! Sometimes called “steak tips,” beef tips are the tender pieces cut from beef tenderloin or sirloin. These tender cuts have the best texture and flavor when cooked quickly on the stovetop (as shown here) or on the grill.
By contrast, stew beef usually contains tougher cuts of meat (such as a chuck roast or rump roast) which are better suited for a slow cooking process at a lower temperature. Use stew beef in recipes like beef stew, vegetable beef soup, beef barley soup, and beef burgundy. If you’re looking for a beef and gravy recipe that uses stew meat in the Crock Pot, this is the winner!
Ingredients
This is just a quick overview of the ingredients that you’ll need for these easy beef tips and rice with brown gravy. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Top sirloin steak: a lean, tender cut of meat that does best when cooked quickly. This is not the same as stew meat.
- All-purpose flour: to coat the beef, which helps it develop a brown crust on the outside and thickens the gravy slightly.
- Kosher salt, ground black pepper, garlic powder, and onion powder: add flavor to the meat.
- Vegetable oil: a neutral oil with a high smoke point for browning the meat. You can sub with canola oil or olive oil if you like.
- Red wine: adds bold depth of flavor to the gravy and helps to deglaze the pot. You can substitute with additional beef broth, but it won’t be quite the same. The fond (or caramelized bits in the bottom of the pan) add great flavor to the gravy.
- Butter: for sauteing the veggies.
- Onion and garlic: add savory flavor to the gravy.
- Baby portobello mushrooms: or sub with white button mushrooms.
- Beef broth: the liquid that thins the gravy.
- Soy sauce and Worcestershire sauce: for salty umami flavor.
- Thyme and rosemary: herbs that give the gravy an earthy flavor.
- Cornstarch and cold water: combine to create a slurry that thickens the gravy.
- Hot cooked rice: for serving.
How to Cook Beef Tips on the Stove
Have all of your ingredients prepped and ready to go, because this Southern beef tips and rice recipe comes together quickly on the stovetop! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Coat the sirloin tips in flour and seasoning.
- Brown the meat and remove to a plate.
- Make the gravy in the same pot.
- Add the beef to the pot with the gravy.
- Cover and simmer for about 10 minutes.
- Serve the beef and gravy over rice.
Serving Suggestions
In the South, tender beef tips and gravy are typically served on a bed of rice. If you prefer, mashed potatoes, buttermilk biscuits, skillet cornbread, egg noodles, or a crusty loaf of bread are also great options for soaking up that delicious gravy!
Pair the easy beef tips and rice with any of these vegetable sides:
- Roasted Cabbage,Braised Cabbage with Apples and Bacon, orFried Cabbage
- ColeslaworVinegar Coleslaw
- Arkansas Green Beans with BaconorSouthern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried ApplesorBaked Apple Slices
- Southern Succotash
- Southern Collard GreensorSweet and Spicy Collard Greens with Bacon
- Fried OkraorOkra and Tomatoes
- Broccoli and Cheese,Easy Broccoli Casserole, or Garlic Roasted Broccoli
- Roasted Root Vegetables with Balsamic
- Creamed Peas
- Southern Squash Casserole
- Buttery Ranch Crockpot Mushrooms
- Wedge Salad,Classic Caesar Salad,Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing,House Salad with Candied Pecans,Mixed Greens with Dijon Vinaigrette,or aGreen Salad with Red Wine Vinaigrette
Preparation and Storage Tips
- Storage: leftovers will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: let the meat and gravy cool completely. Package in an airtight container or large Ziploc freezer bag. Store in the freezer for up to 3 months.
- How to Reheat: warm the beef tips and gravy in a Dutch oven or saucepan over low heat. You can also reheat individual servings in the microwave for 30-60 seconds. Be careful that you don’t cook it for too long, or you can overcook and dry-out the steak.
Recipe Variations
- If you don’t have sirloin steak, you can substitute with cubed porterhouse, New York strip, or filet mignon.
- For an alcohol-free option, omit the red wine and use extra beef broth to deglaze the pan.
- Don’t have Worcestershire sauce or soy sauce? These ingredients can be subbed for each other. For instance, omit the Worcestershire sauce and use two tablespoons of soy sauce instead.
- Add a splash of heavy cream or a pat of butter to the gravy at the very end.
- To serve a smaller family, cut all of the ingredients in half. The rest of the instructions remain the same.
Tips for the Best Beef Tips and Rice
- Use sirloin steak or another tender steak (such as porterhouse, New York strip, or tenderloin). Do not substitute with beef stew meat, which is a tougher cut that requires a much longer cooking time (like a slow cooker).
- Brown the meat.This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the gravy.
- When browning the meat, do not overcrowd the pot.Instead, work in batches so that the meat is spaced apart in a single layer. This will help to achieve that great sear on the meat, whereas a crowded pan will steam the meat.
- Do not simmer the meat in the gravy for too long, or it can become tough, chewy, or dry. Sirloin is already a tender, juicy cut, so it’s best when cooked quickly.
- Garnish the finished dish with chopped fresh herbs, such as parsley or thyme. These add bright flavor and color to the beef tips and rice.
More Comfort Food Beef Recipes to Try
Beef Barley Soup
1 hour hr 50 minutes mins
Red Wine Braised Beef Short Ribs
3 hours hrs 35 minutes mins
Crock Pot Pot Roast with Cream of Mushroom Soup
8 hours hrs 20 minutes mins
Southern Beef Tips and Rice
5 from 1 vote
Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes
Servings 6 people
Calories 370 kcal
Tender and juicy beef tips are smothered in a rich mushroom and onion gravy, and then served on a bed of hot cooked rice!
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
Place cubed beef in a large bowl. Combine the flour, kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Sprinkle the flour mixture over the beef. Toss so that the beef is lightly coated on all sides.
BROWN THE BEEF
Heat oil in a large skillet, braiser, or Dutch oven over medium-high heat. When the oil shimmers, add the beef in batches so that it doesn’t overcrowd the pan (discard any excess flour left in the bowl). Brown the beef for about 1 minute per side, just until color develops on the outside; remove the meat to a large bowl or plate, reserving the drippings in the pot. Finish browning the remaining batches of meat.
MAKE THE GRAVY
Add the red wine to the drippings in the pot. Let it simmer for a minute or two while you use a wooden spoon to scrape up any browned bits from the bottom of the pan. These add great flavor to the gravy! Reduce the heat to medium, add the butter and onion. Cook until the onion is tender, about 5 minutes. Add the mushrooms and cook until tender, about 5 more minutes. Add the garlic; cook for 1 more minute. Stir in the broth, soy sauce, Worcestershire sauce, thyme, and rosemary. Bring to a boil.
In a small bowl, whisk together the corn starch and cold water. Gradually add small amounts of the cornstarch slurry to the gravy, stirring constantly, until the gravy thickens.
SIMMER THE BEEF IN THE GRAVY
Reduce the heat to medium-low, add the beef (and any accumulated juices from the plate or bowl), cover, and simmer for 10-15 minutes, stirring occasionally, until the beef is cooked through. Taste and season with additional salt and pepper, if desired.
SERVE THE BEEF TIPS WITH RICE
Serve the beef tips and gravy over hot cooked rice. Garnish with chopped fresh herbs, if desired.
Notes
- Use sirloin steak or another tender steak (such as porterhouse, New York strip, or tenderloin). Do not substitute with beef stew meat, which is a tougher cut that requires a much longer cooking time (like a slow cooker).
- Brown the meat.This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the gravy.
- When browning the meat, do not overcrowd the pot.Instead, work in batches so that the meat is spaced apart in a single layer. This will help to achieve that great sear on the meat, whereas a crowded pan will steam the meat.
- Do not simmer the meat in the gravy for too long, or it can become tough, chewy, or dry. Sirloin is already a tender, juicy cut, so it’s best when cooked quickly.
- Garnish the finished dish with chopped fresh herbs, such as parsley or thyme. These add bright flavor and color to the beef tips and rice.
Nutrition
Serving: 1/6 of the beef and gravy (not including rice)Calories: 370kcalCarbohydrates: 13gProtein: 38gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 94mgSodium: 1073mgPotassium: 942mgFiber: 1gSugar: 3gVitamin A: 64IUVitamin C: 4mgCalcium: 59mgIron: 4mg
Keyword: beef tips and gravy, beef tips and rice, beef tips with rice, southern beef tips and rice
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
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