We were given a bunch of beef and I’m lost as to what to make! Besides hamburger – I usually cook with chicken.
We aren’t big stew fans so what can I make with beef that isn’t stew? I would love some suggestions!
Anyways… I did find this yummy dinner idea…
A recipe for Ginger Beef, Mushroom and Kale Stir-Fry. I swapped out the Kale for Carrots (to use what I had) and added Udon noodles.
Ginger Beef, Mushroom and Carrot Stir – Fry
- 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
- 1/2 cup vegetable broth (or chicken/beef broth, or water)
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. corn starch
- 2 tsp. ground ginger
- 1/4 tsp. freshly-ground black pepper
- 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
- 18 ounces of Udon Noodles
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 6 large mushrooms, sliced
- 3 carrots
- 2 green onions, thinly sliced (for garnish)
Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
In large wok or saute pan add cooked Udon noodles – I used Annie Chun’s Udon Noodles (three – 6 ounce packages).
Add 1/4 cup of the marinade and let noodles cook for 3-5 minutes on medium high.
Add mushrooms, carrots and rest of reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the carrots are tender, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Garnish with green onions.