Perhaps I should get better at explaining the 'toss it in and see what happens' method of cooking, since we all know the basics intuitively, but here I go...
I have just discovered the magic of sherry. Try this. Wait! Make a bed of rice. Then try this. Get:
1 lb sirloin tips
1 big ole onion sliced small if you like onions, large if you don't so you can pick them out ('big ole' means 'large')
(other ingredients to appear later: chopped garlic, worcestershire sauce, Harvey's Bristol Cream, rosemary, S&P, and fresh parsely, but only if you've got it.)
Throw 3T to 1/4 cup of oil (NOT olive oil) into a pan. Let it heat to just around smoking (400ish), and toss the meat in. Don't put too much meat in, because the beef absolutely has to brown. If you put too much in, it will kind of boil, and have no taste. You can tell if you messed up because greyish bubbles will start to form if you put too much in.
Anyway, get some tongs to flip them and let them get that great caramelized brownness on all 4 sides (ignore the ends). Remove the meat and put into a bowl to let it rest. Hopefully, your pan is still smokin' hot, so (if not, wait 'till you see the smoke and then) drop the onions in. You aren't 'sweating' them, your 'caramelizing' them, which is a bit trickier, and requires you to watch them the whole time. But if you're reading this, you're a conservative, so I have faith in you!
Scorch, shake and flip those onions until they have an uneven browning that looks vaguely tasty, but make sure they are not reduced to onion paper. I'm guessing 3-5 minutes. Then add as much chopped garlic (from that short jar you get at Wal-Mart or CostCo) as you enjoy.
You're almost done, my friend! Drop, a tablespoon (maybe two. It's your choice) of worcestershire sauce in the pan and then a half of a cup of sherry and a whole sprig of rosemary (dose it with 1t of rosemary flakes if you don't have any growing in your kitchen. But you should. In fact, you should have rosemary, thyme, chives, basil, and even oregano and marjoram in your windowsill (with supplimental light if necessary). Not to mention the spice that goes with everything, PARSLEY! Remember, 'spice is the spice of life'. Sorry about the compound parentheses.) Make sure to blast it (tilt it) on the flames so the alcohol is torched out. Act like it was an accident that it burst into flames:). S&P. Finish with an oz (2 Tablespoons) of butter and parsley 30 seconds before you are going to serve it. If you only have dried parsley, skip that step, or put it in earlier or something... you are on your own and can't blame me.
Cool tasting Beef on Rice - Done. Trust me once. I won't let you down in the kitchen. Bedroom, maybe. Kitchen, never.