What's for Dinner? GINGER BEEF, MUSHROOM & KALE STIR-FRY with a Twist

Hello everyone,

I’ve been lucky those days finding good recipes on Pinterest. This recipe is from the Gimme Some Oven Website and is so yummy.

I don’t know if you’re like me, but my main protein source is mostly chicken, but I like to add red meat at least once a week to make it different. This Ginger beef recipe is flavourful and I am not disappointed. I will most likely do this one again.

It’s not very hard to do and although this recipe is not very long to make, I have prepared the marinade the day before and marinated the beef overnight to cut on time and add extra flavor.

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 cornstarch
  • 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

As my little twist, I’ve added more veggies to the recipe.
You’re welcome to try it 🙂

EXTRA STIR-FRY INGREDIENTS:

  • 2 carrots medium size, cut into small pieces
  • 1 red onion, chopped
  • 1 orange bell pepper, cut into bite-size squares

You can find the cooking instruction on the Gimme Some Oven Website.

ginger beef and vegetables-2

Enjoy

 

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