Ginger Beef & Kale Mushroom Stir Fry2014-03-20
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
This quick and easy stir fry is full of fresh and healthy ingredients!
Ingredients You’ll Need:
1/3 cup soy sauce
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. 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 Tbsp. olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced
To Make The Marinade:
Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, 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 Tbsp. 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 a few minutes until browned, stir occasionally. Remove steak and set aside.
Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve over steamed rice, garnished with chopped green onions!