Cook jasmine rice in 2 cups liquid: use beef au jus for beefy rice.

Add 1-2 T. butter to cooked rice.

Sauté 5-6 small sliced portabella mushrooms in 2 T. butter and ½ cup of red wine.  Add ¼ c. chopped onions and sauté until mushrooms just start to brown and onions are translucent.

Whisk 2 T. corn starch with 1 ½- 2 cups au jus. Add thickened au jus and 1-2 c. beef tips to mushroom and onion mixture.

Heat through, pour over rice and serve.