Ginger, Beef, and Mushroom Stir-fry Recipe
A zingy, flavor-packed stir-fry featuring ginger, mushrooms, and cooking greens.
Servings 4 people
Calories 197kcal
Cost 12
Ingredients
- 1 lb. thinly sliced flank steak or sirloin cut into thin strips
- 2 garlic cloves minced
- 8 oz. cremini mushrooms sliced
- 4 oz. shiitake mushrooms halved
- 3 cups rapini broccoli rabe or kale, chopped
- Cooking fat
Ginger Marinade Ingredients
- ¾ cup beef stock
- 3 Tbsp. rice wine vinegar yes, it’s Paleo there’s no actual rice in it
- 1 thumb-size ginger minced
- 1 garlic clove minced
- Sea salt and freshly ground black pepper
Instructions
- Add all the marinade ingredients to a bowl and whisk to combine.¾ cup beef stock, 3 Tbsp. rice wine vinegar, 1 thumb-size ginger, 1 garlic clove, Sea salt and freshly ground black pepper
- Add the steak to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.1 lb. thinly sliced flank steak or sirloin
- Heat some cooking fat in a large sauté pan placed over medium-high heat.Cooking fat
- Remove the steak from the marinade, reserving the marinade.
- Add the steak and the garlic to the pan and sauté for 3 to 4 minutes.2 garlic cloves
- Remove the steak and set aside.
- Add the mushrooms, kale, and reserved marinade, and cook for another 3 to 4 minutes.8 oz. cremini mushrooms, 3 cups rapini, 4 oz. shiitake mushrooms
- Return the steak to the skillet and stir to combine.
- Serve immediately.
Nutrition
Calories: 197kcal | Carbohydrates: 7g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 166mg | Potassium: 885mg | Fiber: 2g | Sugar: 2g | Vitamin A: 787IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg