Plat
Beef Tips and Rice
1 h 45Pour 4Nutri-Score C€€
C
1 h 45
1 h 45Beef Tips and Rice
ce qu’il vous faut
Ingrédients
beef tips (cut into bite-sized cubes)Viandes900 g
vegetable oil (for searing)Épicerie30 ml
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux- beef brothÉpicerie700 ml
- Worcestershire sauceÉpicerie30 ml
soy sauceÉpicerie15 ml- cornstarch (whisked with cold water)Épicerie15 g
black pepperÉpices2 g
saltÉpices5 g
long-grain rice (rinsed)Céréales300 g
water (for cooking the rice)Autres600 ml
par portion
Nutrition
706kcal
- Glucides
- 66 g
- Protéines
- 51 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Cocotte
Casserole
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Sear the beef tips
- Pat the beef tips dry and season with salt and black pepper.
- Heat the vegetable oil in a Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides, then set aside.
- Étape 2
Build the gravy base
- Lower the heat and add the onion, cooking until softened.
- Stir in the garlic and cook until fragrant.
- Pour in the beef broth, Worcestershire sauce and soy sauce, scraping up the browned bits.
- Étape 3
Simmer the beef until tender
- Return the beef tips to the pot and bring to a gentle simmer.
- Cover and cook until the beef is fork tender, stirring occasionally.
- Étape 4
Thicken the gravy
- Whisk the cornstarch with a little cold water.
- Stir the slurry into the pot and simmer until the gravy thickens.
- Taste and adjust the salt and black pepper.
- Étape 5
Cook the rice
- Bring the water to a boil in a saucepan and add the rinsed rice.
- Cover and cook over low heat until the water is absorbed.
- Fluff with a fork and keep warm.
- Étape 6
Serve
- Spoon the beef tips and gravy over the warm rice.
- Serve with cornbread or greens on the side.