Beef Tips and Rice

From Taste of the South, Fall 07

  1. 1 (3-pound) sirloin tip roast
  2. 1/3 cup plus 3 tablespoons
  3. all-purpose flour, divided
  4. 5 tablespoons vegetable oil, divided
  5. 1 large onion, chopped
  6. 1 green bell pepper, chopped
  7. 4-1/3 cups water, divided
  8. 1/4 cup soy sauce
  9. 1/4 cup Worcestershire sauce
  10. 1 teaspoon garlic powder
  11. 1 teaspoon seasoned salt
  12. 1 teaspoon ground black pepper
  13. Hot cooked rice
  14. Garnish: chopped parsley
  1. Cut roast into 1-inch cubes. Toss with 1/3 cup flour. Set aside.
  2. In a large Dutch oven, heat 2 tablespoons oil over medium heat. Add onion and bell pepper and cook for 5 to 6 minutes, or until tender. Remove from pan and set aside.
  3. Add remaining 3 tablespoons oil to Dutch oven. Add beef and cook for 10 minutes, or until meat is well browned, stirring regularly.
  4. Return onion and bell pepper to Dutch oven. Add 4 cups water, sauces, and seasonings. Bring to a boil. Cover partially and reduce heat. Let simmer for 1 hour.
  5. In a small bowl, combine remaining 3 tablespoons flour with remaining 1/3 cup water, stirring until smooth. Add to beef mixture; cook for 2 to 3 minutes, or until mixture thickens. Serve over rice. Garnish with chopped parsley.
Makes 6 servings