Ginger Beef and Kale

Submitted by katie in the UP

"I found this recipe in Martha Stewart's Living January/2008 edition."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

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

directions

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