Best Ginger Beef And Kale Recipes

GINGER BEEF AND KALE

Ginger Beef and Kale image

Make and share this Ginger Beef and Kale recipe from Food.com.

Provided by katie in the UP

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb filet mignon, thinly sliced
2 tablespoons finely grated fresh ginger
4 garlic cloves, minced
1 medium onion, grated
1/4 teaspoon smoked paprika
2 small dried hot red chilies, crumbled
1/4 teaspoon coarse salt
1 teaspoon extra virgin olive oil
1 bunch kale, stems discarded, leaves cut into 3 pieces each and rinsed several times (1 1/2 lbs)
1/2 cup low sodium beef broth
1/2 teaspoon fresh ground black pepper

Steps:

Combine beef, ginger, garlic, onion, paprika, chilies and salt in a bowl, making sure beef is well coated.
Heat oil in a large saute pan over med high heat.
Add beef mixture, and cook stirring frequently, until lightly browned, 2 to 3 minutes.
Stir in kale, cover and reduce heat to med low.
Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes.
Uncover, and raise heat to med high.
Add stock and cook stirring and scraping bottom of pan, for 1 minute.
Season with pepper.

Nutrition Facts : Calories 366.1, Fat 26.3, SaturatedFat 10.4, Cholesterol 79.4, Sodium 224.7, Carbohydrate 9.8, Fiber 1.7, Sugar 1.4, Protein 22.8

STIR-FRIED GINGER BROCCOLI BEEF

Stir-Fried Ginger Broccoli Beef image

Tender beef slices and crunchy Chinese broccoli or kale are stir-fried in a savory ginger sauce. Easy to make, pretty healthy, and everybody loves it!

Provided by Xiao Yangju

Categories World Cuisine Recipes Asian

Time 55m

Yield 3

Number Of Ingredients 9

Ingredients

7 ounces beef sirloin, sliced into strips
1 ¼ teaspoons chicken bouillon granules, divided
1 teaspoon white sugar, divided
1 tablespoon ginger juice
3 tablespoons water, divided
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 (4 inch) piece ginger root, peeled and sliced
14 ounces Chinese broccoli, sliced

Steps:

Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 14.6 g, Cholesterol 28.6 mg, Fat 13.8 g, Fiber 3.3 g, Protein 14.8 g, SaturatedFat 2.9 g, Sodium 273.5 mg, Sugar 1.7 g