Oh, the joys of a quick stir fry! Imagine the sizzle of ginger hitting the pan, with beef and mushrooms dancing in savory harmony. This dish is like a cozy sweater on a chilly day—simple, yet warming.
Plus, who can resist the vibrant pop of kale? It’s a weeknight wonder that feels like a weekend treat.
Steps
- Prepare the marinade by whisking together soy sauce, vegetable broth, rice wine vinegar, corn starch, ground ginger, and black pepper in a bowl. Pour this mixture into a large bowl or ziplock bag, add the sliced steak, and mix well to coat. Cover or seal the container and refrigerate for at least 15 minutes to let the flavors meld.
- Once marinated, heat a tablespoon of olive oil in a large pan over medium-high heat. Use a slotted spoon to transfer the steak from the marinade to the pan, keeping the marinade aside. Add minced garlic and sauté for 2-3 minutes until the steak is browned, stirring occasionally. Remove the steak from the pan and set it aside.
- In the same pan, add the remaining tablespoon of oil and then toss in the mushrooms and kale along with the reserved marinade. Stir everything together and cook for about 3-4 minutes until the kale wilts, the sauce thickens and reaches a boil, and the mushrooms are cooked through. Stir regularly to prevent the sauce from burning.
- Return the cooked steak to the pan and mix everything well to combine. Serve the stir-fry hot over rice or quinoa, garnished with chopped green onions for added flavor and color.
Ingredients
- 1/3 cup soy sauce (use gluten-free soy sauce if necessary)
- 1/2 cup vegetable broth (or substitute with chicken/beef broth, or water)
- 3 tablespoons rice wine vinegar
- 2 tablespoons corn starch
- 2 teaspoons ground ginger
- 1/4 teaspoon freshly-ground black pepper
- 1 lb. flank steak or sirloin, thinly sliced across the grain
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 8 ounces baby portobello or button mushrooms, halved
- 4 ounces shiitake mushrooms, halved
- 3 cups chopped kale
- 2 green onions, thinly sliced
FAQ
- What are the main ingredients needed for this stir-fry?
- The key ingredients for this ginger beef, mushroom, and kale stir-fry include flank steak or sirloin, shiitake and baby portobello mushrooms, kale, and a ginger marinade made from soy sauce, vegetable broth, rice wine vinegar, corn starch, ground ginger, and black pepper.
- How do you prepare the marinade for the beef?
- To prepare the marinade, mix soy sauce, vegetable broth, rice wine vinegar, corn starch, ground ginger, and freshly-ground black pepper in a bowl. Pour this over the steak slices in a ziplock bag or bowl, ensuring the beef is well-coated, and refrigerate for at least 15 minutes.
- Can I substitute any ingredients in the marinade?
- Yes, you can substitute vegetable broth with chicken or beef broth, or even water. Ensure you use gluten-free soy sauce if you require a gluten-free dish.
- How long does it take to make this stir-fry?
- The entire process, including marinating the beef, should take less than 30 minutes, making it an ideal meal for busy weeknights.
- What can I serve this stir-fry with?
- This stir-fry can be served over brown rice, quinoa, or noodles. It can also be enjoyed on its own for a lighter meal.
Tips
- Marinade Time is Key: Allow the steak to marinate for at least 15 minutes to help the ginger flavor fully infuse into the meat. This step enhances the taste and tenderness of the beef.
- Mix Mushroom Varieties: Incorporate different types of mushrooms, such as shiitake and button mushrooms, to add varied textures and flavors to the dish, making it more interesting and flavorful.
- Pre-Chopped Kale for Convenience: Consider using pre-chopped kale to save time on preparation. This is especially helpful for busy weeknights and also works great for making kale chips.
- Prevent Sauce from Burning: Stir the sauce regularly while cooking to prevent it from burning and to ensure it thickens evenly, resulting in a smooth and delicious glaze over the stir-fry ingredients.
Equipment
- Fry, here is a list of main equipment that you might not normally have at home and may need to buy:
- Large sauté pan – essential for cooking the beef, mushrooms, and kale.
- Slotted spoon – helpful for removing the steak from the marinade and the pan.
- Whisk – useful for combining marinade ingredients smoothly.
- Ziplock bags or a large bowl with a cover – for marinating the steak.
