Ginger Beef Stir-Fry with Mushrooms & Kale

by | Nov 22, 2015 | Asian Cuisine

Ginger Beef Stir-Fry with Mushrooms and Kale.

I’ve been experimenting with different variations of teriyaki sauces lately. A simple teriyaki sauce is a must-have for every low key chef out there. All of the teriyaki sauces I’ve used in my recipes thus far have the same core ingredients with slight variations as I continue to tinker with my sauces. I tried to keep this particular teriyaki recipe as simple as possible because there is so much natural flavor in this dish. You can master your homemade teriyaki sauce and impress someone at home with this delicious ginger beef stir-fry. This Asian inspired stir-fry is perfect for creating a gourmet dish the lazy way at home.

Time:

  • Prep Time – 10 Minites
  • Cook Time – 15 Minutes

Cost:

  • I spent $10 at the grocery store on this dish. The beef cut was about $4, mushrooms were $2.20, and the kale was $2. Everything else you should already have or be able to purchase it for a few dollars.

What You’ll Need:

  • 1lb your choice of beef or steak cut. (I usually go for the cheaper ones)
  • 1 8oz Package of sliced mushrooms.
  • 1 8oz Package of baby kale.
  • 1/3 Cup soy sauce
  • 3 Tbsp Rice vinegar
  • 2 Tsp Corn Starch
  • 1/2 Cup vegetable broth
  • 2 Tsp Fresh ground ginger
  • 1 Clove minced garlic
  • 1/4 Tsp Black pepper
  • 1/4 Tsp Salt
  • 1 Green Onion (chopped into rings)
  • 3 Tbsp Olive oil
  • 1 cup minute brown rice

Directions:

Start by cooking your beef. Spread 1 tbsp olive oil over both sides of your beef and season with salt and pepper. Cook in a frying pan over medium heat (roughly 5 minutes depending on how think your cut of beef is). Now start your minute rice cooking to box instructions. While the beef is cooking, add 2 tbsp of olive to a frying pan or wok over medium heat. Add mushrooms and kale to pan and mix continuously to caramelize mushrooms (the kale will shrink significantly when cooked).  Once the beef is finished cooking, remove from heat and chop, set aside. Next combine soy sauce, rice vinegar, corn starch, vegetable broth, ground ginger and garlic in a small sauce pan over medium heat. Bring sauce to a bowl then let simmer for 2-3 minutes. Finally add chopped beef to the mushrooms and kale combining thoroughly. Pour sauce over the stir-fry mixture and combine, reduce heat to a simmer and let sit for 2-3 minutes. Serve over brown rice then add chopped green onion on top and enjoy immediately!