Cheesy Spinach Mushroom Steak with Rice

Ingredients

1 cup cooked basmati rice

1 pound steak 8 oz white mushrooms

1 cup chopped baby spinach

olive oil

1/2 tbsp season salt

1 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp paprika

2 tbsp melted vegan butter

2 cups dairy free milk

1/2 cup water

3 tbsp corn starch

1 tsp salt

1 tsp garlic powder

2 tbsp chives

2 cups Daiya Jalapeño Havarti cheese

Directions

1. Cut your steak into small bite-size pieces. Place on large plate or bowl.

2. In a small bowl mix 1/2 tbps season salt, 1 tsp onion powder, 1 1/2 tsp garlic powder and 1/2 tsp paprika. Set aside.

3. Toss the steak in one tablespoon olive oil. Then toss in seasoning mixture. Set aside.

4. Wash and dry mushrooms. Thinly sliced mushrooms. Set aside.

5. Chop up 1 cup of fresh baby spinach. Set aside.

6. In a large bowl, melt the butter. Whisk in dairy free milk, 1 tsp salt, 1 tsp garlic, and 2 tbsp chives.

7. In a small bowl whisk together 3 tbps corn starch in 1/2 cup of water. Then whisk it in the milk mixture.

8. Grate the cheese block until you get 2 cups of shredded cheese. Mix in the milk mixture. Set aside.

9. In a large skillet or fry pan heat to medium. Fry the steak for 5 to 8 minutes. Cover and stir occasionally. Take the cooked steak out and set aside.

10. Next add 1 tbps olive oil and toss in sliced mushrooms. Fry on medium until golden brown.

11. Add spinach and fry for 2-3 minutes.

12. Add the cooked steak.

13. Whisk your milk mixture and then add to the fry pan with the steak, mushrooms and spinach. Turn on medium low. Stir until it thickens and cheese is fully melted. Take off heat and let sit with cover on for five minutes.

14. Pour the steak mixture over rice.

15. Enjoy!