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
Instructions
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.
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.
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.
Serve immediately, garnished with chopped green onions.