I learned this recipe from my sister Hala. She has a whole repertoire of delicious recipes that can be ready in half an hour. She, like many working women has little time to spend in the kitchen and big concern about giving her family the right healthy food.
When she first gave it to me, I thought it was too simple to be good, but it turned out to be one of the juiciest and most flavored beef strips recipe, I cook.
It’s a family meal! When it’s on the menu: NO complains, everyone is eating happily. I usually add carrots to the mushrooms, too bad this time I didn’t, they would have added some color to the photo. When I was cooking this morning, I had no intentions to take pictures, I decided only when I saw the kids’ friends eating and asking for a second serving. Then I said: “Let’s shoot and share!”
This recipe can be done with rice or mashed potatoes, it can also be prepared as a festive dish, trust me, your guests are going to love it.
Tenderloin Strips Easy Version
- 1kg beef tenderloin, cut into strips
- 1 onion
- 1 garlic clove
- 200g mushrooms, sliced
- ¾ cup Ketchup
- ¾ cup olive oil
- ¾ cup soy sauce
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp butter
- 2 cups basmati rice
Marinate in the refrigerator, beef strips with ketchup sauce, soy sauce and olive oil, overnight.
Melt the butter in a large heavy bottomed pot and add the onions and the garlic. Sauté for few minutes or until the onion starts to wilt and the garlic starts to turn golden.
Add the meat in batches and cook for 2-3 minutes or until it starts to brown on all sides, add the marinade, season with salt and pepper and let it simmer, with the lid on, until the meat is tender and the liquid is reduced and reaches a thick consistency.
Finally, add the mushrooms and let it simmer on medium heat for about 5 minutes.
Cook the rice according to package instructions and serve hot with beef strips.
Note: Since the marinade has a big amount of soy sauce, which is high in sodium, better not to add too much salt.