Ginger, Beef, and Mushroom Stir-fry

Main dish | June 6, 2015 | By

Ginger, Beef, and Mushroom Stir-fry
  1. 1 lb. thinly sliced flank steak or sirloin, cut into thin strips
  2. 2 garlic cloves, minced
  3. 8 oz. cremini mushrooms, sliced
  4. 4 oz. shiitake mushrooms, halved
  5. 3 cups rapini (broccoli rabe) or kale, chopped
  6. Cooking fat
  1. ¾ cup beef stock
  2. 3 Tbsp. rice wine vinegar
  3. 1 thumb size ginger, minced
  4. 1 garlic clove, minced
  5. Sea salt and freshly ground black pepper
  1. Add all the marinade ingredients to a bowl and whisk to combine.
  2. Add the steak to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.
  3. Heat some cooking fat in a large sauté pan placed over a medium-high heat.
  4. Remove the steak from the marinade, reserving the marinade.
  5. Add the steak and the garlic to the pan and sauté for 3 to 4 minutes.
  6. Remove the steak and set aside.
  7. Add the mushrooms, kale, and reserved marinade, and cook for another 3 to 4 minutes.
  8. Return the steak to the skillet and stir to combine.
  9. Serve immediately.
Hearth and Honey


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>