Sirloin Tips Over Rice

Recipe basically feeds 5-6 people. I have never really made it the same way twice, so consider modifications to suite your own tastes and preferences.

Rice

1 Cup to 1 & ½ cups of rice (dry). Steam / prepare according to directions.

Sirloin Steak

1&1/2 to 2 pounds (if lean)

Two ways to prepare the sirloin, but basically you want to remove any gristle, excess fat or membrane.

Normal Preparation: Cut into small cubes or pieces that will not choke someone. If children, best to cut into smaller pieces, but will not be as tender.

Alternative Preparation: Cut into strips about ¾ to inch in width. This allows the outside to be cooked more consistently in less time, which adds flavor and is possibly tenderer. (I am still experimenting with this method.) It is more work because after the meat is grilled or seared, it still needs to be cut.

Other Ingredients

These ingredients are pretty flexible depending on personal preferences.

Olive oil (1&1/2 – 2 tablespoons)

2 teaspoon of dry sage or about ¼ cup of fresh sage (chopped)

½ teaspoon of oregano or dried basil

black pepper to taste

½ teaspoon of salt

2 teaspoons quality beef base concentrate (not bouillon)

tablespoon of Worcester sauce.

1 – 2 stalks of celery, diced or chopped

½ medium onion, diced or chopped

3 cloves of chopped garlic

1 cup of fresh mushrooms, washed and sliced.

½ cup of water

½ to 1 cup of full bodied red wine. (I use Cabernet Sauvignon most of the time.)

2 tablespoons of cornstarch

Putting It Together

1. Start the rice.
2. Heat frying pan using medium-high heat with olive oil.
3. If sirloin is in strips, place in hot pan and sear each side for about 1 minute and then remove and cut into cubes.
4. If sirloin is cubed, place in hot pan and stir occasionally until all external surfaces appear slightly brown.
5. Reduce heat to medium. Add celery and onion to pan and stir occasionally for about 5 minutes.
6. Add sage, oregano or basil, garlic and beef base stir.
7. Add wine, Worcester sauce, and black pepper.
8. Add ½ cup water and bring mixture to a simmer.
9. Simmer for about five minutes over medium – low heat.
10. Meanwhile, mix cornstarch with about a 1/3 of a cup of water until smooth, milky liquid and set aside.
11. Add salt to taste.
1. Worcester sauce and beef base both contain salt so you may want to taste before adding.
2. Avoid adding too much.
3. Also: salt pulls moisture out of meat and vegetables so add last.
12. Slowly add cornstarch liquid to simmering pan while stirring.
1. Pause periodically and see how thick the sauce is getting.
2. Add more cornstarch until consistency is similar to gravy.
3. Will also thicken a little as it cools.
4. If too thick, a little water may be added.
13. Stir mushrooms into pan.
14. Turn-off heat and let stand for 2-4 minutes.

Serve Over Rice