Ginger Beef, Mushroom & Kale Stir-Fry

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  0.3 cup Soy Sauce, Low Sodium
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  0.5 cup Vegetable Broth, Low Sodium
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  3 tbsp Vinegar, Rice
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  2 tbsp Cornstarch
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  2 tsp Ginger, Fresh Root
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  0.3 tsp 1/4 teaspoon freshly-ground black pepper
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  1 lbs Beef Flank Steak, Boneless
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  2 Garlic(6g)
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  2 tbsp Olive oil

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

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  8 oz Mushrooms, White, Sliced
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  4 oz Mushrooms, Shiitake
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  3 cup Kale
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1In a medium bowl, whisk together the soy sauce, vegetable broth, rice wine vinegar, cornstarch, ground ginger, and minced garlic until the cornstarch is fully dissolved. Divide the mixture in half — reserve one portion as the sauce, and add the sliced flank steak to the other half. Toss to coat and let marinate for 15 minutes at room temperature.
2. 2Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Remove the beef from the marinade with a slotted spoon, shaking off excess liquid, and discard the used marinade. Add the beef in a single layer and cook for 2–3 minutes, stirring occasionally, until browned on the edges and no longer pink in the center. Transfer to a clean plate.
3. 3Add the remaining 1 tablespoon of olive oil to the same pan over medium-high heat. Add the baby portobello and shiitake mushrooms and cook for 2–3 minutes, stirring frequently, until they soften, release their moisture, and begin to turn golden.
4. 4Add the kale and cook for 1–2 minutes, stirring constantly, until wilted and darkened slightly.
5. 5Pour the reserved sauce into the pan and stir to coat all ingredients. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and comes to a boil.
6. 6Return the beef to the pan and toss to coat evenly in the sauce. Cook for 1 minute over medium heat until warmed through.
7. 7Season with the freshly-ground black pepper and top with the sliced green onions. Divide evenly into 2 airtight meal-prep containers while hot. Seal and refrigerate for up to 4 days.