This was one of those dinners that was sort of made up, with some inspiration. I saw an idea on Pinterest for ginger beef stir fry with mushrooms and kale, which sounded like a great base idea... But it was definitely lacking some key things!

Here's what you'll need to make 4 servings:

- 2 servings of steak (trust me, 2 steaks will be enough for 4 servings with all these veggies!)

- 12-14 oz. of mushrooms (I used 10 oz baby bella, 4 oz shiitake)

- 1 cup shredded carrots

- 1 medium diced yellow onion

- 1 tsp EVOO

- 1/2 cup of soy sauce

- 1/2 cup stock (beef or chicken, I had chicken and it was great)

- 2 tbsp rice wine vinegar

- 1 tbsp ground ginger

- 2 cloves minced garlic (jarred or fresh)

- 1/2 tsp garlic powder

- 1/4 tsp fresh cracked pepper

- 1/2 cup white wine

- 8 oz of kale (I buy the bagged, pre-washed, pre-cut kind for less hassle)

- 2 tbsp salted butter

- 2 cups cooked brown rice (I made mine ahead of time but you can also make it in a separate pot while you stir fry)


In a large bowl, whisk together the EVOO, soy, stock, ginger, both kinds of garlic, vinegar, and the pepper. Slice the steak into thin strips, and marinate for at least an hour.

In a large saute pan (I actually used a sauteuse, but a large saute pan will work just fine), melt one tbsp of better at high heat. When fully melted, add the steak to the pan RESERVING THE MARINADE! This is important. Just add the beef, not the sauce! Cook the beef until well done (trust me, if they marinated for long enough, they will fall apart in your mouth even if they're well done!

Set beef aside and with the pan on med-high heat, add the wine to deglaze, lightly scraping any little brown bits up with a wooden spoon. When the wine is almost gone, add in the diced onion and the other tbsp of butter. Halfway through cooking, add the carrots. When the carrots and onion are nearly cooked, add the mushrooms and half of the marinade. Turn the heat up to high and cook those mushrooms down! When your mushrooms are fully cooked, add the kale and add half of what is left of the marinade. Cook the kale until bright green and soft, then add the steak and the rest of the marinade. Cook altogether on high for a few minutes, rewarming the steak and cooking the sauce. 

By this point, your kitchen will smell SO GOOD you won't believe it! Serve in a bowl, on top of brown rice.

Cooking those mushrooms down...                            The best stir fry steak ever!

Forgot to take a photo of the finished meal! But I'll be making this again for sure and I will post a photo!