Steak Tips Over Rice By Freda Recipes

BEEF TIPS WITH RICE AND GRAVY RECIPE

Steps:

• Cut beef into about one inch cubes.
• Place a medium sized sauce pot on medium heat.
• Add bacon grease or cooking oil.
• Add beef.
• Add onions.
• Stir the meat and onions until the meat is lightly brown.
• Add beef broth and bring to a rolling boil.
• Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender.
• In a small bowl, mix Cornstarch with cold water, stir well.
• Slowly add the cornstarch to the beef and broth, stirring constantly.
• Simmer another 10 minutes or until gravy has thickened.

STEAK FRIED RICE

Steps:

• Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
• Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
• Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

STEAK TIPS OVER RICE

Steps:

• If using oven, preheat to 325 degrees.
• Combine the beef and onion in a 4-quart slow cooker or a Dutch oven with a lid.
• Cover with the beef gravy and sprinkle with the salt and pepper.
• If using a slow cooker, cover and seal the pot and cook until the meat is fork tender, 7-8 hours on LOW, 3-4 hours on HIGH.
• If using Dutch oven, cover and bake until the meat is fork tender, 2 horus.
• Spoon over the hot cooked rice to serve.

STEAK WITH SPICED RICE & BEANS

Steps:

• Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.
• Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.

STEAK AND RICE

Steps:

• Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
• In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
• Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
• Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
• To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

BEEF TIPS AND RICE

Steps:

• In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
• Add onion, bell pepper and garlic.
• Cook for about 5 minutes or until veggies are tender.
• Remove veggies from pan and place on a dinner plate.
• In a bowl, toss together beef tips and 1/3 cup flour.
• Add remaining 3 tablespoons of oil to the Dutch oven.
• Place beef tips in Dutch oven and brown on all sides and cook for about 10 minutes, stirring regularly.
• Add veggies back to the Dutch oven.
• Add 4 cups water, soy sauce, Worcestershire sauce, seasoned salt and pepper, stirring well.
• Bring to a boil.
• Reduce heat and cover partially.
• Let simmer for 1 hour.
• In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour, mix well.
• Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
• Serve over hot cooked rice.
• Garnish with parsley.

BEEF TIPS AND RICE RECIPE

Steps:

• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, green peppers and garlic; cook and stir 5 min. or until onions are tender. Remove vegetables from skillet.
• Toss meat with 2 Tbsp. flour in large bowl. Heat remaining oil in same skillet. Add meat; cook 8 to 10 min. or until browned on all sides, stirring frequently.
• Add 1-1/4 cups broth, soy sauce, Worcestershire sauce and black pepper to skillet; mix well. Stir in vegetables. Bring to boil; partially cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
• Meanwhile, cook rice as directed on package, omitting salt.
• Mix remaining broth and remaining flour in small bowl until blended. Stir into meat mixture; bring to boil, stirring constantly. Simmer on medium-low heat 2 to 3 min. or until thickened. Serve over rice.

STEAK FRIED RICE

Steps:

• Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
• Heat 1 teaspoon oil a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
• Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
• Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together and cook until heated through, about 3 minutes. Serve immediately.