Ginger Beef and Kale
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of lean
beef (round, sirloin).
Photography: Richard Pierce
Martha Stewart Living, January
- 1 pound filet mignon, thinly sliced
- 2 tablespoons finely grated fresh ginger
- 4 garlic cloves, minced
- 1 medium onion, grated on the small holes of a box grater (1/2 cup)
- 1/4 teaspoon smoked paprika
- 2 small dried hot red chiles, crumbled
- 1/4 teaspoon coarse salt
- 1 teaspoon extra-virgin olive oil
- 1 bunch kale (1 1/2 pounds), stems discarded, leaves cut into 3 pieces each, and rinsed well
- 1/2 cup homemade or low-sodium store-bought beef stock
- 1/2 teaspoon freshly ground pepper
- Combine beef, ginger, garlic, onion, paprika, chiles, and salt in a bowl, making sure beef is well coated.
- Heat oil in a large saute pan over medium-high heat. Add beef mixture, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
- Stir in kale, cover, and reduce heat to medium-low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes. Uncover, and raise heat to medium-high. Add stock, and cook, stirring and scraping bottom of pan, for 1 minute. Season with pepper.
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