Danie główne
Beef Tips and Rice
1 godz. 45 minPorcje: 4Nutri-Score C€€
C
1 godz. 45 min
1 godz. 45 minBeef Tips and Rice
czego potrzebujesz
Składniki
beef tips (cut into bite-sized cubes)Mięso900 g
vegetable oil (for searing)Spiżarnia30 ml
onion (diced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki- beef brothSpiżarnia700 ml
- Worcestershire sauceSpiżarnia30 ml
soy sauceSpiżarnia15 ml- cornstarch (whisked with cold water)Spiżarnia15 g
black pepperPrzyprawy2 g
saltPrzyprawy5 g
long-grain rice (rinsed)Produkty zbożowe300 g
water (for cooking the rice)Inne600 ml
na porcję
Wartości odżywcze
706kcal
- Węglowodany
- 66 g
- Białko
- 51 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Garnek żeliwny
Rondel
Miska
Trzepaczka
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Serve
- Spoon the beef tips and gravy over the warm rice.
- Serve with cornbread or greens on the side.