Ginger Beef, Mushroom & Kale Stir-Fry

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  Soy Sauce, Low Sodium(80g)
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  Vegetable Broth, Low Sodium(120g)
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  Vinegar, Rice(45g)
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  Cornstarch(30g)
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  Ginger, Fresh Root(10g)
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  1/4 teaspoon freshly-ground black pepper
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  Beef Flank Steak, Boneless(454g)
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  Garlic
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mushrooms, White, Sliced(227g)
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  Mushrooms, Shiitake(113g)
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  Kale(720g)
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  Green Onion (Scallion)

Instructions

1. 1Whisk together the soy sauce, rice vinegar, vegetable broth, cornstarch, minced fresh ginger, and minced garlic in a bowl until the cornstarch is fully dissolved. Divide the marinade in half—reserve one portion for cooking, and place the flank steak in the remaining marinade. Cover and refrigerate for at least 15 minutes.
2. 2Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Remove the beef from marinade with a slotted spoon, shaking off excess liquid. Add the beef to the hot pan and cook for 2–3 minutes, stirring occasionally, until browned on the edges. Transfer the beef to a clean plate.
3. 3Add the remaining 1 tablespoon of olive oil to the pan over medium-high heat. Add the white mushrooms and shiitake mushrooms, and cook for 2–3 minutes, stirring frequently, until they begin to soften and release their moisture.
4. 4Add the kale to the pan and cook for 1–2 minutes, stirring constantly, until it begins to wilt and darken slightly.
5. 5Pour the reserved marinade into the pan and stir to combine all ingredients. Cook for 2–3 minutes over medium-high heat, stirring frequently, until the sauce thickens and reaches a boil, and the kale is fully wilted.
6. 6Return the cooked beef to the pan and toss to coat evenly with the sauce. Cook for 1 minute over medium heat until warmed through.
7. 7Divide the stir-fry evenly into 2 airtight containers while hot. Top each portion with chopped green onions. Refrigerate for up to 4 days.