Ginger Beef Stirfry

This was originally called Ginger Beef, Mushroom & Kale Stir-fry but I felt that that was too long...one of those silly recipe names that have to include every ingredient in the recipe.  Ya know what I mean?  So I'm just calling this Ginger Beef Stir-fry.  : ) I didn't use the shiitake mushrooms because they were expensive.  I bet they'd be delicious though.  I also used London broil instead of flank or sirloin, because that's what I had on-hand.

Ginger Beef Stir-Fry
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes

Ingredients
Marinade Ingredients:
1/3 cup soy sauce
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper
Stir-Fry Ingredients:
2 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces button mushrooms, halved
4 ounces shiitake mushrooms, halved (optional)
4 cups chopped kale
2 green onions, thinly sliced
Method
To Make The Marinade:
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.
To Make The Stir-Fry:
Once steak has marinated, heat 1 Tbsp. 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 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the  sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in
kale and the steak, and toss to combine.  Cook until the kale is softened and wilted.
Serve immediately over rice or quinoa, garnished with chopped green onions.

Altered slightly from gimmesomeoven.com