400g lean rump steak or fillet steak, sliced into thin strips
2 teaspoons maize cornflour
2 teaspoons canola oil
1 clove garlic, crushed
1 cup (100g) mushrooms, sliced
1 tablespoon maize cornflour, extra
1 - 1 ½ tablespoons tomato paste
¾ cup water
1 gluten free beef stock cube
¾ cup Vitasoy Soy Milky Lite
Add steak strips and cornflour to a bowl and toss to coat well.
Heat oil in a frying pan over medium heat and fry garlic and meat until browned. Add mushrooms and cook for 2 minutes. Remove from pan, set aside.
Combine extra cornflour with a little Vitasoy Soy Milky Lite to form a paste. Add remaining Vitasoy Soy Milky Lite and stir until smooth. Stir in tomato paste, water and crushed stock cube, stir until well combined.
Turn heat on stove to medium and into frying pan add the tomato mixture, stirring until mixture thickens. Return cooked steak and mushrooms to the pan and heat through but do not boil.
Garnish with continental parsley and serve with rice or gluten free pasta.