Ginger Beef & Mushroom Stir-Fry | Dorothy Lane Market

Ginger Beef & Mushroom Stir-Fry

PREP TIME 20 mins
COOK TIME 10 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Oct 2nd, 2023
  • BY Chef Carrie Walters

INGREDIENTS

  • ⅓ cup soy sauce
  • ½ cup vegetable, chicken, or beef broth (or water)
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp corn starch
  • 8 Tbsp freshly grated ginger
  • ¼ tsp freshly ground black pepper
  • 1 lb thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • 12 oz exotic mushrooms, cut into bite-sized pieces
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

INSTRUCTIONS

1
To make the marinade: add first six ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
2
Once steak has marinated, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to sauté pan with garlic. Sauté for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
3
Add remaining tablespoon of oil to the pan. Then add 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.

IN THIS RECIPE

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Ginger Beef & Mushroom Stir-Fry

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 10 mins
SERVINGS 4

INGREDIENTS

  • ⅓ cup soy sauce
  • ½ cup vegetable, chicken, or beef broth (or water)
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp corn starch
  • 8 Tbsp freshly grated ginger
  • ¼ tsp freshly ground black pepper
  • 1 lb thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • 12 oz exotic mushrooms, cut into bite-sized pieces
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

INSTRUCTIONS

1
To make the marinade: add first six ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
2
Once steak has marinated, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to sauté pan with garlic. Sauté for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
3
Add remaining tablespoon of oil to the pan. Then add 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.

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