Heat large sauté pan over medium high heat, add two tablespoons of olive oil and heat until shimmering. Add diced sirloin. While searing, add two teaspoons of counter seasoning, mix in and sear another 3 minutes. Remove sirloin from pan, leaving fat and liquids.

Next add more olive oil and let heat up. Add vegetables and counter seasoning, stir to coat well. Let sauté, stirring occasionally 5-7 minutes. Add white wine and stir to pull up anything stuck to the pan. Let reduce completely.

Add sirloin back in. Add rice to pan, stirring frequently.

Add bouillons to hot water and whisk well. Now add to pan, stir to incorporate well. Let come to a hard simmer, cover, reduce heat to low simmer. Cook 23-25 minutes. At that time check to see if all the liquid has been absorbed. If anything is stuck to the bottom, replace lid immediately and slide off heat, let rest 10 minutes. Remove lid and stir. Nothing should be stuck now.