Sunday, March 26, 2017

Ginger Beef, Mushroom, and Kale Stir-Fry

This recipe comes to us from Gimme Some Oven, and it caught my eye because it’s obviously Asian, which I love, and the kale in it sounded interesting. Um, I have to say right off that I hated the kale and both Timmy and I picked it out. However, Timmy said that if it had been spinach, which he’s not overly fond of, he would have eaten it! So, I leave it to you to make with the kale or substitute spinach, which I wish I had, hahaha.

Other than the evil kale, the recipe was really good and pretty quick and easy. I switched out portobello and shitake mushrooms for regular mushrooms. I got the beef on clearance for way less than the regular price, which is how I could afford it and why I could even make a recipe with beef in it. Hey, works for me! ;-)

So, let’s get cooking!

First, peel and mince the garlic and ginger. Slice the scallions thinly. 

Slice the thin flank steak across the grain into strips about 1 inch wide and 2-3 inches long.

In a bowl, mix together the soy sauce, broth, rice wine vinegar, corn starch, ginger, garlic, and black pepper. Add the sliced beef and marinate for 15 minutes or so.

Cut the mushrooms into chunks, into thirds or quarters. Coarsely chop the kale or spinach. (Choose the spinach! Hahaha)

In a large skillet, heat 1 Tbl oil and cook the beef until done, about 5 minutes. Set aside.

Add the other 1 Tbl oil to the skillet. Sauté the mushrooms a minute, then add the kale or spinach. Add the marinade and cook a few minutes until the leafy green is wilted.

Stir frequently to thicken the sauce, then add in the cooked beef. Sprinkle the sliced scallions on top and serve.

Enjoy! ~TMMF


1/3 cup soy sauce
½ cup vegetable broth (or chicken/beef broth, or water)
3 tablespoons rice wine vinegar
2 tablespoons corn starch
3/4” ginger root
2 cloves garlic
¼ teaspoon black pepper
1 lb. thinly sliced flank steak or sirloin
2 tablespoons oil
12 ounces mushrooms
3 cups chopped kale or spinach
2 scallions 

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