Ginger, beef & mushroom stir fry

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Ingredients Method

Ingredients
  

  • 5 tbsp Tamari
  • 8 tbsp vegetable stock
  • 3 tbsp cider vinegar
  • 2 tbsp arrowroot powder
  • 2 tbsp fresh ginger
  • 1/2 tbsp black pepper
  • 400 g Siriloin steak sliced thinly
  • 2 garlic cloves minced
  • 2 tbsp coconut oil malted
  • 500 g Chestnut mushrooms
  • 3 large handfuls of chopped kale
  • 2 spring onions thinly sliced

Method
 

  1. Throw all of the marinade ingredients into a large bowl or zip lock bag, add the steak, Cover for 15 minutes.
  2. Once the steak has finished marinating, add 1 tbsp of coconut oil to a large pan over a medium heat.
  3. Remove the steak from the marinade (reserving as much as possible) and add the pan with the garlic. Saute for 2-3 minutes until the steak is brown then set aside.
  4. Add the mushrooms, kale and the reserved marinade and stir to combine, allow the kale to wilt for 3-4 minutes, the sauce has thickened and the mushrooms have cooked.Keep stirring to prevent burning.
  5. Add the steak and warm through. Serve immediately over quinoa or rice, garnished with spring onions.

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