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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe in Martha Stewart's Living January/2008 edition. 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 |
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.
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