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.



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