Healthy, quick, delicious! Make this Stir fry tonight, you won't be sorry.
Ginger Beef and Kale Stir Fry
2/3 cup low sodium Soy Sauce (Green lid!)
1 cup broth (chicken, vegetable - your choice)
5 tbsp rice wine vinegar
4 tbsp corn starch
4 tsp ground ginger
fresh ground black pepper
1 lb. flank steak, cut into thin slices
3 garlic cloves, minced
2 tbsp olive oil
8 oz (1 small box) white button mushrooms
1 bunch organic Kale
1 organic red pepper, thinly sliced
1.) Whisk together all marinade ingredients and pour in a plastic bag with sliced steak.
Let marinate in fridge for at least 30 minutes, up to a few hours.
2.) Pour olive oil into a large saute pan.
Add garlic and saute at med-hi for a minute.
Using a slotted spoon, remove steak from plastic bag and put in pan (Save marinade).
Saute for 5 minutes, or until cooked through.
3.) Remove steak from pan, and set aside. Toss in kale, mushrooms,
red pepper, and the rest of the marinade plus a sprinkle of garlic salt.
Stir often until kale begins to wilt and the sauce thickens. Add steak back in
and stir for another 3-5 minutes.
Serve stir-fry over a big pot of brown rice.