Korean Beef with Kale and Mushrooms
Prep time
Cook time
Total time
Better than take-out, outrageous flavor! Lean sirloin is thinly cut and marinated, then cooked quickly over high heat, quickly stir fry the shrooms and kale and you're done! Healthy and delicious and the marinade has only four very flavorful ingredients! I like to serve this over brown rice. It's best to marinate the sirloin overnight, but 4 hours will be fine.
Author: Ruth Guerri
Recipe type: Beef
Cuisine: Korean
Serves: 4
Ingredients
- 1¼ - 1½ lbs of sirloin steak, trimmed of all fat
- ½ cup of soy sauce
- 4 Tbs of sugar
- 3 cloves of garlic, minced
- 3 Tbs of sesame oil
- 2 Tbs of vegetable oil for cooking beef
- 6 - 8 oz of kale, stems removed
- 6 oz of cremini, shitakes or white button mushrooms, thickly cut
- green onions for garnish
Instructions
- Start by cutting the sirloin into very thin strips with a super sharp knife, as thin as you can. The meat is easier to cut if you put it in the freezer for about 10 - 15 minutes.
- Mix the soy, sugar, garlic, and sesame oil in a shallow baking dish, add the sirloin strips and push them down in the marinade so they are completely submerged. Cover and refrigerate for 4 hours or overnight. When ready to cook the beef, remove it from the marinade, (reserve the marinade for later), shake off as much as you can, pat it dry with paper towels and heat the oil in a wok or a large heavy skillet, almost to the smoking point, add the beef strips and cook quickly, just about 2 - 3 minutes, remove from the skillet with a slotted spoon. Drain off all of the oil.
Add a little reserved marinade to the skillet and cook the mushrooms and the kale for about 5 minutes or until kale is wilted.
- Return the beef and any remaining marinade to the skillet, stir to combine, garnish with green onions and serve over brown rice. Delish!
