I mostly used this recipe but I cooked the beef, which was cut from a huge hunk of top loin I found at Costco, in my sous vide (137 F for 3 hours from frozen. Salt and peppered and frozen before cooking) beforehand.
I bumped up the garlic to a whole bulb because garlic. Added mushrooms and subbed onion powder for onions (I don’t like onions). Also added MSG because I put MSG in pretty much everything. Then instead of the 1hr 45m cook, I just added the beef in and simmered for about 20 min. I also scaled the whole recipe to have more gravy as well as I like mine to be a little soupy.
Beef tips in gravy over egg noodles was a classic childhood recipe for me. Never thought to put them over rice, but definitely looks worth a try!
I think it’s a Southern USA thing, beef tips and rice. It’s the main way I’ve had it, but I do like it over egg noodles as well.