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Flank Steak with Kale
From Dorothy McNett's recipes at www.dorothymcnett.com. This is nice served with cooked rice or beans, or simply serve along side more fresh crispy greens.
1 pound flank steak, sliced
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sherry or other wine
1 teaspoon sugar
1/4 cup corn or peanut oil
1 inch slice of gingerroot, slivered
1 bunch fresh kale
Slice the flank steak into slivers, across the grain. In bowl combine soy sauce, cornstarch, sherry and sugar. Add beef slices and set aside. Slice the ginger root into small slivers. Wash and dry the kale, trimming the stalks as needed. Tear or cut the kale into about 2-3 inch slices, leaving them fairly large as they will wilt when they cook. When ready to cook, heat wok or stir fry pan over high heat, adding the oil. Add the gingerroot and cook about 30 seconds. Add the beef mixture. Stir and fry for about 2 minutes, or until beef is nearly done. Add the kale and continue to stir-fry for about 1 minute, or until kale has wilted and is cooked. Serve!
Recipe created 2012-05-08.
