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Sirloin Strips over Rice

I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, Missouri
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings


  • 1-1/2 pounds beef top sirloin steak, cut into thin strips
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 2 medium onions, thinly sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup reduced-sodium beef broth
  • 1/3 cup dry red wine or additional reduced-sodium beef broth
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 cups hot cooked brown rice


  • Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm.
  • In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts
2/3 cup beef mixture with 1/2 cup rice: 318 calories, 7g fat (2g saturated fat), 46mg cholesterol, 595mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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Average Rating:
  • SRAdair
    Jun 2, 2017

    This was quick and easy. I added some slivers of green bell pepper with the onions and a dash of cayenne. I also added arrowroot (corn starch sub) at the end to thicken the sauce. I might add tomato paste to thicken it more when I try this again. Very good recipe.

  • Colnight
    Oct 27, 2014

    We thought it was good

  • dunnk46
    Sep 16, 2014

    Hi, I am Karen Dunn that submitted this some years ago. It is great over mashed potatoes or noodles. The longer you simmer it the thicker it gets. Left overs are awesome. It freezes beautiful. If you put the rice on a platter and make a well in the rice and pour the meat mixture into the center, it makes a beautiful presentation Served with hot rolls and you have a winner. Oh when you make it, make sure it is DRY red wine or you will be disappointed. Glad your enjoying it.

  • mrs.mark
    May 28, 2013

    This was really good. The only change I made was to cook it in the slow cooker for about 6 hours instead of the stove top. I had some very tough steak I needed to use, and that worked really well.

  • MissusJenn
    Nov 19, 2012

    Yum!! This was easy to make and delicious. My 17 month old boys loved it, too!In the second step, before bringing the sauce to a boil, I added 1 tablespoon of granulated (quick cooking, 1-minute) tapioca. I prefer my sauce to be a little thicker, so this was perfect.I served this meal over mashed potatoes instead of rice.This is definitely a meal that I will make again!

  • jujubean79
    May 25, 2012

    We really enjoyed this recipe. It was easy to make and the steak was juicy and flavorful. I like to use fresh basil & thyme instead of dried.

  • Alohamom
    Feb 29, 2012

    I'm on a roll. Yesterday my 2 year old and 3 year old liked my TOH Lemon chicken, and today they LOVED the Sirloin strips and rice recipe. All the flavors just blended together so beautifully. My 3 year old kept saying how delicious it was and asked for more. Yay. I've never seen my 2 year old eat steak before,but he liked this one. :) Thank you!!

  • BlueEyes71
    Aug 29, 2011

    This was FANTASTIC!! My husband and I rarely agree on meals but we did on this one. It's going into our recipe box, for sure! I used a little bit more garlic (we just used garlic powder because I didn't have any minced on hand) and I used an Italian diced tomatoes. Served with an herb and garlic pasta & rice combo. YUM! YUM! YUM!

  • egucciardo
    Oct 11, 2010

    It was a good recipe and everyone loved it. The draw back though was we could still smell the cooked food in our apartment for hours and it did not smell so good anymore. So I will not make this recipe anymore.