Ginger, Beef and Mushroom Stir Fry
Ginger, Beef and Mushroom Stir FryCourse: MainCuisine: AmericanDifficulty: Easy
- For Marinade
1/3 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons corn starch
1/2 cup vegetable broth (or chicken/beef broth, or water)
2 teaspoons ground ginger
1/4 teaspoon freshly-ground black pepper
- For Stir-Fry
1 lb. thinly sliced flank steak or sirloin, cut into thin strips across the grain
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 garlic cloves, minced
2 green onions, thinly sliced
2 tablespoons olive oil
- Combine all ingredients in a bowl and whisk well.
- Pour marinade into a large bowl or ziplock bag, then add in steak and gently toss to combine. Seal and refrigerate for at least 15 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade and reserve marinade.
- Place steak in saute pan with garlic. Cook for about 2-3 minutes until browned; stirring occasionally. Transfer to a plate and set aside.
- Add remaining oil to pan. Add in mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, sauce has thickened and come to a boil, and mushrooms have cooked; stirring often.
- Return steak to skillet and toss to combine.
- Serve immediately over rice or quinoa, garnished with chopped green onions.