
How To Make Ginger Beef, Mushroom & Kale Stir-Fry
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.
Serves:
Ingredients
For Marinade:
- â…“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:
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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:
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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.
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Saute for about 2 to 3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
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Add the remaining tablespoon of oil to the pan. Â Then add in the mushrooms, kale, and reserved marinade, and stir to combine.
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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.
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Serve immediately over rice or quinoa, garnished with chopped green onions.
Nutrition
- Calories:Â 315.63kcal
- Fat:Â 16.93g
- Saturated Fat:Â 4.93g
- Monounsaturated Fat:Â 8.80g
- Polyunsaturated Fat:Â 1.34g
- Carbohydrates:Â 12.04g
- Fiber:Â 3.01g
- Sugar:Â 2.55g
- Protein:Â 29.15g
- Cholesterol:Â 77.11mg
- Sodium:Â 1248.79mg
- Calcium:Â 69.76mg
- Potassium:Â 902.34mg
- Iron:Â 2.98mg
- Vitamin A: 64.80µg
- Vitamin C:Â 16.36mg
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