Beef with Two Kinds of Mushrooms
Ingredients:
350 grams beef sirloin, sliced tapa-style then cut into wide strips
4 cloves garlic, crushed
1 piece large white onion, sliced
1 piece small carrot, sliced into half moons
1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3
2 cups straw mushrooms, drained and each piece sliced in half
1 pouch (250 grams) Del Monte Original Style Tomato Sauce
2 stalks celery, sliced diagonally into 1” long pieces
Procedure:
Marinate beef in 2 tablespoons soy sauce and 1/4 teaspoon pepper for 30 minutes. Drain and reserve marinade. Stir-fry beef in batches in 2 tbsp oil until cooked. Set aside. Using the same pan, add 1 tablespoon oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside. Using the same pan, combine marinade, mushroom stock, Del Monte Tomato Sauce, 3/4 cup water, 1-1/2 tablespoon soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat. Add meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once. Makes 6 servings.
