Ginger beef stir fry

Sharing another stir fry today! If a new recipe has some soy sauce, rice vinegar, and calls for some sauteing then chances are we'll probably try it! I can't quite remember where this one came from (either a blog or Pinterest) but it was really good and a bit quicker than our favorite stir fry.  Hope you enjoy!

Ginger beef, mushroom, and kale stir fry from gimme some oven
Serves 2-4
For the Marinade
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper

For the Stir fry
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
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

For 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.

For the Stir fry
   Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak 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 steak 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 steak, and toss to combine.
   Serve immediately over rice or quinoa, garnished with chopped green onions.
   We served with brown rice and each had leftover servings for lunch the next day.

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