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PREPARATION:
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Using a meat tenderizer tool, pound the beef cubes into flat pieces, set aside.
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Remove the stem from the Portabella mushrooms and cut into 1/4 inch slices, then in half, set aside.
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Cut the vidalia onions into large pieces, set aside.
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Cut the Swiss cheese into thin strips, set aside.
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In a cup melt some margarine or butter (microwave briefly to melt), then add the half & half cream, Harvey's Bristol Cream, Worchester Sauce, flour, stir to blend and set aside.
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COOKING INSTRUCTIONS:
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In a cast iron skillet add 1 tablespoon cooking oil, when hot add the mushrooms and stir-fry for 1 minute, then add 1 tablespoon soy sauce, stir-fry for about 1 minutes, the set aside.
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In a skillet add 1 tablespoon cooking oil, when hot add the onions and stir-fry for about 2 minutes, then add 1 tablespoon soy sauce and continue to stir-fry until the onions are somewhat caramelized (about two minutes), set aside.
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In a skillet add 1 tablespoon cooking oil, when hot add the garlic and stir-fry for 15-30 seconds, then add the beef cubes and stir-fry for 1 minutes, then add the cup of margarine and half & half and continue to stir-fry until the sauce coats the meat (about 2 or so minutes), add some hot sauce to taste.
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Next add back into the skillet the mushrooms and onions and stir-fry for 1 more minute.
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Place the Swiss cheese on top, cover the skillet to melt the cheese (1-2 minutes), remove the cover and sprinkle with basil and arugula leaves.
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Plate with two vegetables of your choice and enjoy!
