Ginger Beef, Mushroom, and Kale Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ⅓ cup low-sodium soy sauce
  • ½ cup low-sodium chicken broth
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp corn starch
  • 2 tsp ground ginger
  • ¼ tsp freshly-ground black pepper
  • 1 lb flank steak, thin cut diagonally across the grain
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil, divided
  • 8 oz baby bella mushrooms, halved
  • 4 oz shiitake mushrooms, halved
  • 4 cups kale, stems removed and chopped
  • 2 green onions, thinly sliced
  1. Whisk together all marinade ingredients and add to a large bowl or ziplock bag, along with the sliced steak. Seal and gently toss to coat. Cover/seal and refrigerate for at least 15 minutes.
  2. Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat. Once oil is hot, remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with the garlic. Saute for about 4-5 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
  3. Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 5-6 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have softened. Add in the steak, and toss to combine.
  4. Serve immediately, garnished with chopped green onions.
Recipe from Gimme Some Oven
Nutrition Information
Serving size: ¼ recipe (4 oz meat with kale and mushrooms) Calories: 329 Fat: 13.5 Carbohydrates: 18.8 Sugar: 5.0 Sodium: 1,010 Fiber: 2.5 Protein: 31.4 Cholesterol: 71
Recipe by Prevention RD at