The Ginger Beef recipe was created one evening when I was not sure what I wanted to make for dinner, but I knew I was hungry for something with a lot of flavor and I had a piece of chateaubriand beef on hand. (Note: A nice piece of sirloin or the ready packages of sliced beef you find in the grocery store works very well in this recipe also.) My two go to beef recipes are pepper steak or beef stroganoff and I did not want either one.
⅓ cup tamari or coconut aminos or soy
3/4 cup stock beef or chicken
3 tbs rice wine vinegar
3 tbs corn starch
⅓ tea black pepper
2 green onions cut into one inch pieces
2 tsp ground ginger
thinly slice 1 pound of sirloin or chateaubriand steak
add steak to marinade and marinade 4-8 hours
heat 1 tbl coconut oil in pan
remove meat from marinade reserving marinade for later
cook over med high heat quickly until almost cooked through
remove to plate and set aside
2 minced garlic cloves
1 tbl coconut oil
1 cup baby bella mushrooms halved
1 cup shiitake mushrooms stems removed and halved
3 cups baby kale or chopped kale
heat oil in pan
add mushrooms and garlic and cook 3 minutes.
add reserved marinade and cook 3-4 more minutes
add kale and cook until wilted
add reserved beef and heat through
sauce will thicken upon cooking.
Serve over rice or quinoa.