GINGER BEEF, MUSHROOM & KALE STIR-FRY
- 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
- 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)
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.