Beef tips in brown gravy over rice.

Beef Tips and Rice Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Tender Beef Tips and Rice is a comforting recipe full of rich flavor that the whole family is sure to love.


Units Scale
  • 1 lb. top sirloin or tri-tip beef
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 4 Tbsp. flour, divided
  • 4 tsp. cooking oil, divided
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 and 1/2 cups beef stock
  • 2 tsp. Worcestershire sauce
  • 2 Tbsp. butter, softened
  • 1 cup uncooked long-grained white rice


  1. Cut the beef into 1 inch cubes. Season with the salt, pepper, and paprika.
  2. Measure 2 tablespoons of the flour into a large bowl. Add the seasoned beef and toss to coat. Discard any flour that doesn’t adhere to the beef.
  3. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add half of the beef in a single layer and allow to cook undisturbed until browned on the bottom, about 3 minutes. Flip all the pieces over and cook until browned underneath, another 2-3 minutes. Transfer beef to a plate and set aside.
  4. Repeat step 2 using the remaining 2 teaspoons of oil and the remaining beef.
  5. Once all of the beef has been seared and transferred to a plate, add the onion and bell pepper to the skillet. Stir and cook until just starting to brown, 2-3 minutes. Add the garlic and cook for 30 seconds.
  6. Stir in the beef stock and use it to help scrape up any bits of beef, flour, or vegetable stuck to the skillet. Stir in the Worcestershire sauce. Add all of the browned beef to the skillet and stir.
  7. Bring to a boil over high heat. Reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
  8. While the beef simmers, make your sauce thickener by combining the softened butter and the remaining 2 tablespoons of flour in a small bowl just until they come together into a smooth, soft dough. Set aside.
  9. Also while the beef simmers, cook the rice according to package directions. Once it’s cooked, remove from heat but leave the lid on and it will stay warm.
  10. After the beef mixture has simmered for the 30 minutes, remove the lid and stir. Break the butter dough into about 6 pieces and drop it into the simmering liquid. Stir it immediately to melt it in.
  11. Allow the sauce to come back to a simmer and to thicken, 2-3 minutes. If sauce is too thick for your preference, you can add a bit of extra beef stock or water. Then taste the sauce and season with salt and pepper, if needed.
  12. Serve over the hot cooked rice.

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