Update on COVID-19 preparedness
Ingredients
Marinade Ingredients:
- 1/3 cup soy sauce
- 1/2 cup vegetable broth (or chicken/beef broth, or water)
- 3 Tbsp. rice vinegar
- 2 Tbsp. corn starch
- 2 tsp. ground ginger
- 1/4 tsp. freshly-ground black pepper
Stir-Fry Ingredients:
- 1 lb. Angus Beef Stir Fry
- 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
Method
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 beef stir fry has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat.
- Remove beef stir fry 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 beef stir fry 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 beef stir fry, and toss to combine.
- Serve immediately over rice or quinoa garnished with chopped green onions.
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