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4.87 from 15 votes

Ginger Beef, Mushroom & Kale Stir-Fry

This delicious ginger beef, mushroom, and kale stir fry is quick to make and full of great flavor!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: 30 minute, beef

Ingredients

Marinade Ingredients:

  • 1/3 cup soy sauce (if making gluten-free be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or 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

Stir-Fry Ingredients:

  • 1 lb. thinly sliced flank steak or sirloin cut diagonally across the grain into thin strips
  • 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

Instructions

To Make The Marinade:

  • 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.

To Make The Stir-Fry:

  • Once steak has marinated, heat 1 tablespoon 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.
  • Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
  • Serve immediately over rice or quinoa, garnished with chopped green onions.