Ginger Beef with Kale and Mushroom Stir Fry

Ginger Beef with Kale and Mushroom Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  • 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
  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.
  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.

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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