GINGER BEEF, MUSHROOM & KALE STIR-FRY

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Ginger Beef, Mushroom & Kale Stir Fry | gimmesomeoven.com

I don’t know if I had ever used kale in an Asian-flavored stir-fry before, but I’m so glad McCormick threw it into the mix, because it was a fantastic addition and softened up perfectly along with all of those mushrooms.  And the flavor of those greens, paired with the beef and mix of mushrooms and that heavenly ginger sauce made for a fantastic lunch.  And dinner.

And it all came together in less than 30 minute (including time for the beef to marinate)!  Definitely a perfect meal for a busy weeknight.

Here’s the scoop:

Ginger Beef, Mushroom & Kale Stir Fry | gimmesomeoven.com

As I mentioned, here were the Go 4 Gourmet four ingredients for this round.

Ginger Beef, Mushroom & Kale Stir Fry | gimmesomeoven.com

First, you just whip up a very simple ginger marinade.  Takes about a minute.  And then toss it with the beef in a ziplock back or large bowl, cover it, and let that delicious ginger do its work.

Ginger Beef, Mushroom & Kale Stir Fry | gimmesomeoven.com

Meanwhile, prep your veggies.  I decided to do a mix of mushrooms, tossing in some larger button mushrooms with the shiitakes for a little different texture and flavor.  And then chop up that kale, baby!  (Or you can be like me and get in the habit of buying pre-chopped kale.  Perfect for kale chips too!)

Ginger Beef, Mushroom & Kale Stir Fry | gimmesomeoven.com

Then saute them up!

The beef gets perfectly cooked and tender, the mushrooms are cooked and delicious, the kale wilts down and softens, and that sauce — oh that sauce — is perfection.  I served mine over some brown rice, but you could also serve this over quinoa or noodles or just eat it plain.

Be sure to check out McCormick’s Go 4 Gourmet site to see what other recipes folks created with these ingredients!  Creativity and deliciousness abound, trust me.  :)

Ginger Beef, Mushroom & Kale Stir Fry | gimmesomeoven.com

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 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 2 tsp. ground ginger
  • 1/4 tsp. 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 Tbsp. olive oil
  • 8 ounces baby portobello or button mushrooms, halved
  • 4 ounces shiitake mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

DIRECTIONS:

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 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.

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.

Serve immediately over rice or quinoa, garnished with chopped green onions.

 

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