Heat up 2 tbsp.

of olive oil in a large skillet, add the sirloin strips and cook until nicely browned, set aside.

Sauté the mushrooms until done, then set aside

With the remainder of the olive oil sauté the garlic and onion, once done leave in the skillet and add the coconut milk and beef broth, heat and stir until a creamy sauce is achieved.

Return the mushrooms and sirloin strips to the mix and simmer, stirring for 5 minutes.

Sprinkle parsley and serve over brown rice