Beef, Ginger and Mushroom stirfry recipe

Recipe

Serves: 4 Prep: 25 min. Cook: 12 min.

Ingredients:

• 450 g thinly sliced flank steak or sirloin, cut into thin strips
• 2 garlic cloves, peeled minced
• 225 g mushrooms, sliced
• 115 g shiitake mushrooms, halved
• 3 cups rapini (or broccoli or kale) chopped
• olive oil

Ginger Marinade

Ingredients:

• ¾ cup beef stock
• 3 tbsp rice wine vinegar (there’s no actual rice in it)
• 1 thumb-size piece of fresh ginger, minced
• 1 garlic clove, peeled and minced
• sea salt and freshly ground black pepper

Preparation:

1. Add all the marinade ingredients to a bowl and whisk to combine.
2. Add the steak strips to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.
3. Heat some olive oil in a large pan placed over a medium to high heat.
4. Remove the steak from the marinade, reserving the marinade.
5. Add the steak and garlic to the pan and sauté for 3 to 4 minutes.
6. Remove the steak and set aside.
7. Add the mushrooms, rapini (broccoli or kale) and reserved marinade, and cook for another 3 to 4 minutes.
8. Return the steak to the pan and stir to combine.
9. Serve immediately.

Recipe supplied by Fit and Fresh Australia