Mushrooms and Sirloin Tips over Pasta - Mushrooms and beef

Mushrooms and Sirloin Tips over Pasta for 20

                                                                             

1 2/3 cup red wine or non-alcoholic wine or beef broth
1 cup soy sauce

1 cup Worcestershire sauce

1/3 cup minced garlic

3 ½ Tablespoons olive oil

2 ½ Tablespoons dried oregano, crumbled

48 oz. mushrooms cut into slices

5 lb. sirloin, cut into thin strips

Combine marinade ingredients in an airtight plastic bag or large Tupperware.  Add mushrooms and beef and coat thoroughly.  Refrigerate for 30 minutes. 

Spray a large skillet with cooking spray.  Heat over medium-high heat for 1 minutes.  Using a slotted spoon, transfer half the beef mixture to skillet.  Cook for four minutes or until meat is no longer pink, stirring frequently.  Put on a plate and set aside.  Repeat with remaining beef mixture, reserving all marinade.  (You can broil the meat in the oven using the broiler and a large baking sheet or roasting pan instead – but pay attention!)

Place all beef together in skillet and add marinade.  Increase heat to high and cook for one minute.  (If you’re using the oven, return meat and marinade to the oven and broil for another minute,)  Remove from heat and serve over rice or egg noodles.