Ingredients
⅓cupsoy sauce
½cupvegetable broth
3tbsprice wine vinegar
2tbspCorn Starch
2tspground ginger
¼tspfreshly-ground black pepper
1lbthinly sliced flank steak
2clovesgarlic,minced
2tbspolive oil
8ozbaby portobello
4ozshiitake mushrooms,halved
3cupschopped kale
2green onions,thinly sliced
Preparation
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.
Once steak has marinated, heat 1 tablespoon 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 to 3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add the remaining tablespoon of oil to the pan. Then add in the mushrooms, kale, and reserved marinade, and stir to combine.
Cook for 3 to 4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, 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.
