Spice Kine, Mushroom & Crucifer Stir-Fry

This luscious flavouring boeuf, cloud, and kale agitate fry is hurried to act and congested of major taste!

INGREDIENTS

MARINADE INGREDIENTS:

• 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 tablespoons rice wine vinegar
• 2 tablespoons corn starch
• 2 teaspoons ground ginger
• 1/4 teaspoon freshly-ground black pepper

STIR-FRY INGREDIENTS:

• 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 8 ounces baby portobello or button mushrooms, halved
• 4 ounces shiitake mushrooms, halved
• 3 cups chopped kale
• 2 green onions, thinly sliced

DIRECTIONS

TO Puddle THE Infuse:

1. Add all marinade ingredients to a incurvation and broom to unify. Pullulate steep into a colossal incurvation or ziplock bag, then add in the steak and gently fling to mingle. Cover/seal and refrigerate for at minimal 15 minutes.

TO Work THE STIR-FRY:

1. Once steak has marinated, alter 1 containerful oil in a macro cooked pan over medium-high utility. Disappear steak from marinade with a slotted spoon, reserving the steep, and add to saute pan with flavorer. Cooked for almost 2-3 transactions until brunette, stimulating occasionally. Remove steak with a slotted spoon and set away.
2. Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, and reticent infuse, and agitate to commix. Prepare for 3-4 proceedings, until the borecole is stale, the sauce has toughened and develop to a roil, and the mushrooms bang cooked, moving regularly so that sauce does not discolor. Add in the steak, and toss to cartel.
3. Serve now over lyricist or quinoa, garnished with sliced naif onions.