A hearty and flavorful dish featuring tender beef tips in a rich sauce, served over fluffy rice.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Add the beef tips to the skillet and brown them on all sides.
Avoid overcrowding the skillet to ensure even browning.
Remove the beef from the skillet and set aside.
Place the beef on a plate to catch any juices for later use.
In the same skillet, sauté the garlic and onion until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the mushrooms and cook until they release their moisture.
Cook until the mushrooms are golden brown for enhanced flavor.
Return the beef to the skillet and add the red wine, beef bouillon, and water.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Bring the mixture to a boil, then reduce the heat and simmer covered until the beef is tender.
Check occasionally and stir to prevent sticking.
Mix the cornstarch with a small amount of water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Gradually stir the slurry into the skillet to thicken the sauce.
Cook until the sauce reaches your desired consistency.
Stir in the water chestnuts and cook for an additional 2 minutes.
This step adds a delightful crunch to the dish.
Serve the beef tips and sauce over the cooked rice.
Garnish with fresh parsley for a pop of color and flavor.
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