For the rice:

• In a medium saucepan bring 4 cups of water to a boil.
• While that is happening soak your basmati rice in water inside a bowl.
• Once the water boils, pop in 2 heaping tablespoons of butter and salt.
• Stir until metled.
• Drain the soaked rice, and pour the rice into the saucepan. Allow to come back to a boil briefly.
• Turn down to a simmer, pop the lid on and cook for 15 minutes.
• Remove from heat, fluff, pop lid back on and allow to sit with no heat on it for another 10 mintues.
• Fluff really well with a fork and your good to go.
• I!For the Mongolian Beef:
• n a mixing bowl whisk together the mongolian sauce, brown sugar, hoisin sauce, sesame oil, potato starch, ginger and salt. Set aside.
• In a large wok cook your broccoli first. Use about 2 to 3 tablespoons of olive oil, cook over medium high heat for about 5 to 8 minutes depending how soft or crisp you like your broccoli. I like mine soft.
• Remove the broccoli and set aside.
• Now in the same wok use a little more olive oil, bring to a glisten, then pop in your tenderloin and onions. Cook over medium high heat until cooked through.I like mine well done so it took about 5 or 6 minutes max.
• Once the steak is done pour in the sauce and stir well. Then add the broccoli back in and stir some more to evenly coat and thicken.
• If you want it saucier double the sauce ingredients.
• If you find it getting too thick add some water.
• If you find it getting dry at any point during cooking add more olive oil.
• It goes great over basmati rice.
• Serve with a big old I Love Canadian Beef smile!