Kale, Mushroom, Flank Steak Stir Fry

I love a good stir fry! I found this recipe in a new magazine I picked up the other week. I tweeked it a bit because some of the original ingredients I didn't care for together or like shitake mushrooms, they are harder to find where I live. This came out really well. There was enough for my family of 4 plus just enough for Mom and Dad's lunches the next day.

Ingredients

FOR THE Stir FRY:

• 10 cups of Kale (or a jumbo bag of chopped Kale)
• 4 green onions, chopped
• 2 pounds flank steak, sliced bite size pieces
• 3 Tbsp minced garlic
• 16 oz button mushrooms, halved
• 1 Tbsp Olive Oil

• 3 cups White, Brown Rice, or Quinoa
• 
  

• FOR THE marinade:
• 2/3 cup of Soy Sauce
• 1 cup of vegetable broth
• 6 Tbsp Rice Wine Vinegar
• 4 Tbsp Cornstarch
• 4 Tbsp Sugar
• 3 tsp ground ginger or about 1 inch freshly minced ginger
• 1 tsp black pepper
• 
  

• utensils you will need:
• large bowl for marinade (I use large Tupperware)
• large frying pan with tall sides or a large pot 
• cutting board
• chopping knife
• pot for rice
• measuring spoons
• bowl to put chopped veggies in
• 
  

Directions

FOR THE STIR FRY:

1. Mix all marinade ingredients together in large bowl.   
2. Place your flank steak in the marinade and refrigerate for at least 15 minutes 
3. While Steak is marinating, rinse and chop all your veggies. Remember to rinse your mushrooms very well! If you ever watched how mushrooms are farmed you wouldn't question this advise lol 
4. Remove steak from marinade (save the marinade!!) and slice it into bite size pieces. With flank steak you want to always cut across the grain of flank steak instead of the same directions as the meat fibers, otherwise it will be pretty tough to chew 
5. Warm a tablespoon of olive oil with minced garlic in your pan on medium heat for about 3 minutes.
6. Add sliced steak and brown on medium heat. 
7. While meat is browning, go ahead and start cooking your rice.
8. Once brown remove steak from pan and set aside. Leave juices in pan
9. In the same pot add the marinade and heat over high heat, stirring continuously until thickened. takes mere minutes.                                                
10. Once thickened, turn the heat down to a medium-high heat, and add all your veggies a little at a time, stirring often. Kale as with all your greens are going to cook down to a tenth of their original size. I added a handful at a time stirring to coat with sauce.
11. Let the sauce work into all those veggies for a few minutes until the kale is at your desired texture. I prefer mine to have a little bite but not crunchy. Taste your food as you go and decided for yourself what you like. It's the best part about being the cook!
12.  Once veggies are cooked to your preference, add the meat and give it a few stirs until well coated and mixed.                                                                  
13. Turn off the heat.
14. Scoop your stir fry mix on top of your rice and ENJOY!