1. Melt butter in 4 quart saucepan until sizzling; add half of steak strips. 2. Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes. 3. Remove meat with slotted spoon. 4. Set aside. 5. Cook remaining steak strips. 6. Return all meat to saucepan. 7. Add all remaining ingredients except 1/4 cup water, cornstarch and rice. 8. Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes. 9. Reduce heat to low. 10. Cook until flavors are melded and mushrooms are tender, about 5-6 minutes. 11. Increase heat to medium-high. 12. Combine 1/4 cup water and cornstarch in small bowl. 13. Stir into steak mixture; continue cooking until mixture comes to a boil. 14. Cook 1 minute. 15. Remove from heat; let stand to cool 15 minutes. 16. Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice. 17. Cover; freeze until serving time. 18. *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice. 19. **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
