Homemade Ginger Beef, Mushroom & Kale Stir-Fry
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Homemade Ginger Beef, Mushroom & Kale Stir-Fry is a beef recipe on Avoteb. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1/3 cup soy sauce (if making gluten-free, be sure to use GF 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
- 8 ounces baby portobello or button mushrooms, halved
- 4 ounces shiitake mushrooms, halved
- 3 cups chopped kale
- 2 green onions, thinly sliced
Method
Tip in all marinade ingredients to a bowl and whisk to combine. Tip 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.
Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-a hot burner. Lift steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Cook for about 2-3 minutes until browned, stirring occasionally. Lift steak with a slotted spoon and keep nearby.
Tip in remaining tablespoon of oil to the pan. Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Leave for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Tip in in the steak, and toss to combine.
Plate while it is hot over rice or quinoa, garnished with chopped green onions.
