Braised Sirloin Tips Over Rice

"A wonderful way to cook the less tender cuts of beef. Braising makes the meat very tender. We love to make this dish because it is very tasty."
 
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photo by Karabea photo by Karabea
photo by Karabea
photo by Karabea photo by Karabea
photo by RecipeNut photo by RecipeNut
Ready In:
2hrs
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Brown beef in hot oil.
  • Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
  • Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
  • Add water chestnuts and pea pods.
  • Blend cornstarch and water; stir in gradually to meat mixture.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Serve immediately over rice or noodles.
  • You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.

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Reviews

  1. Very tasty!! I used red wine and had to omit the mushrooms (DH, again!) but the dish did not suffer a bit. Meat was tender & flavorful over rice. Thanks, Miss Annie!
     
  2. Miss Annie I got to say I loved it! My whole family loved it!! I used top round steak and when it started cooking I was afraid it would be so tough but after cooking for that hour it melted in my mouth. The gravy for this is out of this world! Definitely deserves 10 stars ********** and not 5***** Definitely keeping this recipe Thank you Miss Annie ; )
     
  3. Delicious! I omitted the soy sauce and water chestnuts and added more garlic. I served over noodles, with lima beans on the side. 5 stars from husband and both teenage boys. Thanks for a winner and I'll make this again for sure.
     
  4. This was really good! I did make some adjustments based on what I had on hand and other reviews. I used a dry sherry instead of red wine. I added 3 cloves of garlic. I left out the mushrooms, water chestnuts, and pea pods. I sauteed the beef until brown, then removed it and sauted the onion (which I left in slices) and garlic until slightly softened. I then added the beef back to the pan and added the sherry, bouillon, and soy sauce. I only used 1.5 lbs of sirloin tips so I only cooked it for about 35 minutes before adding cornstarch and water. I served over buttered egg noodles with a side of roasted asparagus. Yummy!! I will definitely make this again. Thank you!
     
  5. I followed the instructions in #9, and we enjoyed this. It did need a little salt without the soy sauce.
     
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Tweaks

  1. This was really good! I did make some adjustments based on what I had on hand and other reviews. I used a dry sherry instead of red wine. I added 3 cloves of garlic. I left out the mushrooms, water chestnuts, and pea pods. I sauteed the beef until brown, then removed it and sauted the onion (which I left in slices) and garlic until slightly softened. I then added the beef back to the pan and added the sherry, bouillon, and soy sauce. I only used 1.5 lbs of sirloin tips so I only cooked it for about 35 minutes before adding cornstarch and water. I served over buttered egg noodles with a side of roasted asparagus. Yummy!! I will definitely make this again. Thank you!
     
  2. Wow! The perfect recipe. Everybody here loved this, so I know I will be making it often. I used water instead of wine and linguine instead of rice. I used only half a pound of meat (cheaper that way), plus a handful of fresh peapods instead of frozen ones. I had been looking for a Chinese-style dish made with peapods for my daughter, and this one more than fits the bill.
     
  3. I cut it in half and it was great. The sauce is outstanding. Because of my location I had to use dashi instead of bouillon and it was still great. I also used fresh shittake. I will try it with dried ones next time so that I have some mushroom juice instead of water. And beware of how good this smells! It will attract people! <3
     
  4. This was just great...my whole family liked it! I made it with sirloin sliced thin. Didn't want to go to the store, so I substituted broccoli for the pea pods and cooking sherry for the wine. Yummy!!!! Thanks Miss Annie!
     

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