In a cast iron pot, fry the beef cubes in olive oil on high heat for 3 minutes or until all sides are browned. Season with salt and black pepper.
Remove the beef from the pot and set aside at room temperature.
Add the onions and garlic cloves to the same pot and cook them on medium heat for 5 minutes.
Pour in the rice vinegar and let the liquid reduce to three quarters then add the fresh mushrooms and Dijon mustard. Continue cooking for 5 minutes.
Return the beef cubes to the pot. Add the cream and simmer for 5 minutes.
Meanwhile, cook the pasta in salted boiling water for 5 minutes until the pasta is halfway cooked.
After 5 minutes, directly transfer the pasta to the pot with beef and cook together for another 3 minutes on medium to low heat.
Turn off the heat. Add the Monterey Jack cheese, gently folding it into the Stroganoff without breaking the pasta.
Garnish with fresh coriander leaves.
You can substitute the beef with chicken, and the pasta with rice.
Blue Dragon White Rice Vinegar 
Coriander 
Rahma Olive Oil 
Onion White USA 
Garlic Loose China 
Brown Mushroom Oman 
Maille Dijon Originale Mustard 
Puck Cooking Cream 
American Heritage Bar Monterey Jack 
Barilla Pasta Linguine 
Nezo Fine Sea Salt 
Bayara Black Pepper Powder 
Beef Cubes Australia