Ingredients:
- 3 cups corn syrup
- 1 cup pineapple juice
- 1 cup dry white wine
- 1 bunch scallions chopped
- Tabasco sauce add to taste
- 1 cup mushrooms sliced
- 3 garlic cloves chopped
- 1 can 6lb SAMPCO Cubed Beef with Broth Drain and reserve 1 cup of broth
- 1 cup soy sauce black pepper to taste
Directions:
- Drain the broth from the SAMPCO Cubed Beef and reserve 1 cup of broth to add later.
- Break the beef cubes into smaller pieces and place in a large bowl to marinade in the refrigerator for one hour with soy sauce, pineapple juice and dry white wine.
- Drain the marinade from the beef and pour the marinade into a large saucepan.
- Add the corn syrup and the cup of reserved broth.
- Bring the mixture to a boil and then reduce heat to a simmer (uncovered) for 30 minutes or until the mixture comes to a glaze.
- Season the glaze with Tabasco sauce and black pepper to taste.
- In a large oiled skillet, sauté the beef pieces, mushrooms and garlic for 3 minutes.
- Drain any excess liquid and pour the glaze mixture over the beef in the skillet.
- Turn the beef to coat with the glaze and heat the mixture gently until beef is thoroughly coated and heated through.
- Garnish with chopped scallions. Serve over rice or wrapped in warm tortillas with shredded Monterey Jack cheese.
(42 servings)