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Beef With Two Kinds Of Mushrooms

*Excellent source of Vitamin B12 – prevents anemia.
*Makes 6 servings


350 g beef sirloin, sliced tapa-style then cut into wide strips

2 tbsp soy sauce
1/4 tsp pepper

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 1/2 tbsp soy sauce
1 tsp sugar
1 pouch (250 g) Original Style Tomato Sauce
2 stalks celery, sliced diagonally into 1" long pieces


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, 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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