400g lean rump steak or fillet steak, sliced into thin strips
11/2 tablespoons maize cornflour
2 teaspoons canola oil
1 clove garlic, crushed
100g cup mushrooms, sliced
3/4 cup Vitasoy Soy Milky Lite
1 - 1 1/2 tablespoons tomato paste
3/4 cup water
1 gluten free beef stock cube
Chopped parsley for garnish
Gluten free pasta to serve
Method
Combine steak strips and 2 teaspoons of cornflour into a bowl. Toss to coat well. Shake off excess flour
Heat oil in a frying pan over medium heat and fry garlic and meat until browned. Add mushrooms and cook a further 2 minutes. Remove from pan, set aside
Combine remaining one tablespoon 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
Add to frying pan add cook, stirring until mixture thickens. Return cooked steak and mushrooms to the pan and heat through but do not boil
Garnish with chopped parsley and serve with rice or gluten free pasta
