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"The belly rules the mind."--Spanish Proverb

Beef Tips with Rice Recipe

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This recipe for Beef Tips with Rice is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c water, divided
1/2 c soy sauce
1 bell pepper, sliced
1 large yellow onion, diced
2 lbs stew meat or flank steak
1 tsp salt
2 tsp sugar
2 tbsp corn starch
20-25 fresh mushrooms, sliced
2 cups of uncooked rice, prepared per instructions
Directions:
Directions:
Saute onion and pepper in 1 tbsp olive oil and 1 tbsp butter until onion is translucent. Add stew meat, cut into 3/4 inch cubes and brown on all sides.

Add 1 cup of water, soy sauce, salt and sugar. Stir; cover and simmer until meat is fork tender. Remove 1/2 cup of the juice and allow it to cool. When it's cool, combine 1/2 cup of water with the cornstarch and mix well. Add the cornstarch mixture to the cooled juice. Stir and pour back into beef, return to a simmer. Add mushrooms, mix well and serve over white or brown rice.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour (rice cooked concurrently)
Personal Notes:
Personal Notes:
The soy sauce is why I categorized this as "oriental." It could just as easily be made with beef stock or a combination of beef stock and Worcestershire sauce. Mother's recipe called for a can of mushrooms, but I don't think you could get fresh mushrooms as easily in the mid 70s as you can today. Fresh is always better.

 

 

 

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