Ginger Beef, Mushroom & Kale Stir-Fry Recipe

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Amanda Published: December 15, 2020 Modified: June 1, 2021

An easy, flavorful stir fry dish is the answer to a quick need for gourmet dinners. Add some ginger and kale to have an extra depth to the flavor.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Serves:

Ingredients

For Marinade:

  • cupsoy sauce
  • ½cupvegetable broth
  • 3tbsprice wine vinegar
  • 2tbspCorn Starch
  • 2tspground ginger
  • ¼tspfreshly-ground black pepper

For Stir-Fry:

  • 1lbthinly sliced flank steak
  • 2clovesgarlic,minced
  • 2tbspolive oil
  • 8ozbaby portobello
  • 4ozshiitake mushrooms,halved
  • 3cupschopped kale
  • 2green onions,thinly sliced

Instructions

Marinade:

  1. 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.

For Stir-Fry:

  1. 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.

  2. Saute for about 2 to 3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

  3. Add the remaining tablespoon of oil to the pan. Then add in the mushrooms, kale, and reserved marinade, and stir to combine.

  4. Cook for 3 to 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. Add in the steak, and toss to combine.

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

Nutrition

  • Calories: 315.63kcal
  • Fat: 16.93g
  • Saturated Fat: 4.93g
  • Monounsaturated Fat: 8.80g
  • Polyunsaturated Fat: 1.34g
  • Carbohydrates: 12.04g
  • Fiber: 3.01g
  • Sugar: 2.55g
  • Protein: 29.15g
  • Cholesterol: 77.11mg
  • Sodium: 1248.79mg
  • Calcium: 69.76mg
  • Potassium: 902.34mg
  • Iron: 2.98mg
  • Vitamin A: 64.80µg
  • Vitamin C: 16.36mg
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