BEEF WITH TWO KINDS OF MUSHROOMS

Ingredients:

350	g	beef sirloin, sliced tapa-style then cut into wide strips
4	cloves	garlic, crushed
1	pc	large white onion, sliced
1	pc	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 g) DEL MONTE Original Style Tomato Sauce
2	stalks	celery, sliced diagonally into 1” long pieces

Procedure

1 MARINATE beef in 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade. 2 STIR-FRY beef in batches in 2 tbsp oil until cooked. Set aside. 3 USING the same pan, add 1 tbsp oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside. 4 USING the same pan, combine marinade, mushroom stock, DEL MONTE Tomato Sauce, 3/4 cup water, 1-1/2 tbsp soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat. 5 ADD meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once.

Serves 6 Excellent source of Vitamin B12 – prevents anemia.