1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. white vinegar
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper
Stir-Fry Ingredients:
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
1 1/2 Tbsp. olive oil
8 ounces baby Portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced
To Make The Stir-Fry:
First Make marinade by adding all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or Ziploc bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
Once steak has marinated, heat 3/4 Tbsp. olive oil in a large sauté pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to sauté pan with garlic. Sauté for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms, kale, and reserved marinade to sauté pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve immediately over riced cauliflower garnished with chopped green onions.
