Remove the stems from the tomatoes and cut them into bite-sized pieces. Slice the mushrooms into quarters. Trim the root of the shimeji mushrooms and separate them. Halve the garlic, remove the core, and crush it.

Season the beef with salt and pepper and mix well.

Heat olive oil and garlic in a frying pan over medium heat until the garlic turns lightly golden. Add the beef and cook until browned.

Add the mushrooms and shimeji mushrooms to the pan and sauté for about 2 minutes. Then add the tomatoes, salt, and pepper, mix well, cover, and simmer on low heat for 10 minutes.