Cut sirloin steak in to bite size strips, sprinkle with tenderizer (optional) and let sit while you gather the rest of the ingredients, chop the onion and start steaming the rice. Dredge sirloin steak in flour. Saute/brown steak and onion in oil. Add can of beef broth and beef base and simmer with lid on for about 20 minutes. Add sour cream and milk (if sauce is too thick) and serve over rice. If super busy, buy twice the amount of ingredients. Freeze the second batch of cut up sirloin steak and make again at a later date.