Ginger Beef with Kale and Mushroom Stir Fry
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Cook time: 
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Serves: 4
 
Ingredients
  • MARINADE INGREDIENTS:
  • ⅓ c Tamari or Coconut Amino
  • ½ c Beef Stock
  • 3 T Rice Wine Vinegar
  • 1 T Arrowroot Powder
  • 2 t Ground Ginger
  • ¼ t Freshly-Ground Black Pepper
  • STIR-FRY INGREDIENTS:
  • 2 lbs. Thinly Sliced Flank Steak or Sirloin, Cut Diagonally Across the Grain into Thin Strips
  • 2 Garlic Cloves, Minced
  • 2 T Olive Oil
  • 8 oz. (1 package) Sliced Button Mushrooms
  • 3 c Chopped Kale
  • 2 Green Onions, Thinly Sliced
  • 1 Head Green of Red Cabbage Sliced Thin
Instructions
  1. TO MAKE THE MARINADE:
  2. 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.
  3. TO MAKE THE STIR-FRY:
  4. Once steak has marinated, heat 1 Tbsp. 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. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
  5. Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
  6. Serve over steamed or sautéed cabbage.
Recipe by Marpe at https://www.marpewellness.com/recipes/main-dish/ginger-beef-with-kale-and-mushroom-stir-fry/