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Ginger Beef, Mushroom and Kale Stir Fry|Recipe of the Week

GINGER BEEF, MUSHROOM & KALE STIR-FRY

INGREDIENTS:

MARINADE INGREDIENTS:

  • 1/3 cup soy sauce
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly-ground black pepper

 

STIR-FRY INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 10 ounces button mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced
  • 2 carrots (optional)

 

DIRECTIONS:

TO MAKE THE MARINADE:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

TO MAKE THE STIR-FRY:

Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, carrots and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms & carrots have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

 

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