Beef Tips & Rice Recipe

Marinate the beef

In a medium bowl combine soy sauce, Worcestershire sauce, Dijon mustard, olive oil, minced garlic, black pepper and kosher salt. Add the cubed beef and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to develop flavor.

Cook rice

While the beef marinates, rinse the rice under cold water until the water runs clear. In a small saucepan bring 2 cups water, 1 tablespoon butter and 1/4 teaspoon salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork before serving.

Sear the beef

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon of butter. Remove beef from marinade (reserve marinade) and pat pieces dry with paper towels to promote browning. Working in a single layer (in 1–2 batches if necessary), sear beef cubes 1.5–2 minutes per side until nicely browned but not fully cooked through. Transfer seared beef to a plate and set aside.

Sauté vegetables

Lower heat to medium and add the remaining 1 tablespoon butter to the same pan. Add sliced onions and cook 4–5 minutes until softened and beginning to brown. Add sliced mushrooms and cook another 4–5 minutes until mushrooms release liquid and it evaporates and they are lightly browned.

Make the roux and deglaze

Sprinkle 2 tablespoons flour over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste. Slowly pour in the reserved marinade and the red wine (if using), scraping the bottom of the pan with a wooden spoon to release browned bits. Stir in beef broth, thyme and 1 teaspoon Worcestershire sauce. Bring the mixture to a gentle simmer.

Finish the beef and sauce

Return the seared beef and any accumulated juices to the pan. Reduce heat to low and simmer 6–8 minutes until beef reaches desired doneness and sauce thickens. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting as needed. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until glossy and thickened.

Spoon a serving of the cooked rice onto plates or shallow bowls. Top with generous portions of beef tips and sauce. Garnish with chopped parsley and sliced scallions if desired. Serve immediately.