Braised Sirloin Tips Over Rice - a Collection...

This recipe pulls double duty, giving you an Asian-leaning version over rice and a Western-style alternate over noodles, all from the same base.

Sliced sirloin gets browned hard, then simmers for an hour in beef bouillon and red wine with garlic, onion, soy sauce, and mushrooms until the meat turns fork-tender.

Snow peas and water chestnuts go in at the end, keeping their snap and crunch against the soft, saucy beef.

A cornstarch slurry pulls the braising liquid together into a thick, glossy gravy that clings to every grain of rice on the plate.

Variations

• Western style: Drop the soy sauce, snow peas, and water chestnuts. Stir in a tablespoon of Worcestershire sauce instead and serve over egg noodles for a classic American beef tips dinner.
• Non-alcoholic: Swap the red wine for cranberry juice. You’ll lose a bit of depth but gain a subtle, fruity sweetness that works surprisingly well with the soy.

Kitchen Tips

• Get a hard sear on the beef before adding liquid. That browned crust is the flavor foundation for the entire braising liquid.
• Add the snow peas and water chestnuts at the very end so they stay crisp. Overcooking them defeats the textural contrast that makes this dish interesting.
• Stir the cornstarch slurry in gradually and let it boil for a full minute. Adding it all at once risks clumping, and undercooking leaves the sauce starchy and cloudy.