Beef Tips and Rice

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
Ingredients
RICE
2 Cups White Rice
BEEF
2 lbs Top Sirloin, cubed
1 tsp Onion Powder
1 tsp Tenderizer
1-2 tsp Beef Seasoning
1-2 Tbs Olive Oil
GRAVY
1/4 Cup Flour
1-2 Tbs Olive Oil
Juices from cooked beef
2 tsp Better Than Bouillon
1-2 Tbs Kitchen Bouquet
2 Cups Water
 
Directions
1. RICE:
Prepare rice according to package. Cook two cups rice in rice cooker or on stove as desired. Best to start cooking the rice about when about half way through cooking the beef.
2. GRAVY PREP
In a measuring cup place 2 tsp Better Than Bouillon and add two cups warm water. Stir until the bouillon is dissolved. Set aside.
3. Measure out 1/4 cup flour and set aside.
4. BEEF:
Cube the top sirloin into about 1 inch cubes.
5. Place all cubes in a mixing bowl and sprinkle the onion powder, tenderizer, and seasoning on the beef. The amount of seasoning is not crucial and is simply to taste. Use whatever seasoning is your favorite. Toss beef cubes to coat on all sides.
6. Add the olive oil to the bowl and toss the beef to coat on all sides. You can put the beef in the fridge to season for about 1/2 an hour or cook immediately.
7. Have a pan with a cover ready to keep the cooked beef warm in. If you have warmer burner on your stove, use that. Otherwise a pan kept on your stove will work.
8. Add 2 Tbs olive oil to a pan and heat at medium high. When pan is fairly warm, add enough of the beef to loosely cover the bottom of the pan. Avoid crowding as this will lead to too much boiling which will toughen the beef.
9. Once the meat starts to sizzle turn the heat down to medium or even low as the pan continues to heat. The point here it to cook the meat slowly so it does not get tough. The meat should sizzle but avoid boiling in the juices.
10. Turn the meat to brown on all sides. This will cook the cubes to about medium rare to medium.
11. Once the beef is cooked as desired, use a slotted spoon to move the cooked beef to the warming pan, leaving the juices behind. Cover the warming pan.
12. Cook the remaining beef the same way in the juices in the pan. Do not add more oil. Remove beef to warming pan, leaving the juices behind.
13. GRAVY
Pour the beef juices from the pan into the prepared mix of water and bouillon. Stir to mix. This will remove the water cooked out from the beef so we can cook the flour. Flour is a starch and will not dissolve in water (it will clump). So we need to dissolve it in oil.
14. Place pan back on burner at low to medium low. Add the 1/4 cup of flour to the pan.
15. Add 1-2 Tbs of olive oil to the flour and stir. The object is to get all the flour dissolved. Add only enough oil to the flour to get a slurry consistency.
16. Stir dissolved flour often. Heat should be just enough to make it slightly bubbly. Do not let it sit or it will scorch. The flour will start to gradually brown taking on a slightly amber color with brown chunks (after about 5 minutes cooking). The flour can be browned more or less, according to your taste.
17. When flour is browned to your taste, add all the bouillon-water mix all at once to the pan. Use a spatula to scrape and mix the flour mixture off the bottom of the pan and mix into the gravy.
18. Turn heat up to medium until gravy starts to bubble. Stir constantly to avoid scorching. Turn heat down to low if needed.
19. Stir in 1-2 Tbs of Kitchen Bouquet to gravy until you get a rich dark caramel color. It doesn't take much so add a little at a time until you're happy with the taste. Add salt and pepper to taste.
20. Allow gravy to bubble about a minute while stirring and then turn the heat off. Allow the grave to cool for about 3-4 minutes before adding the beef.
21. Add the cooked beef cubes to the gravy and stir in well.
Serve over cooked rice.
 




Michael Johnson

Member since Feb 2012

More recipes like this one...