Need a quick fix for an easy week day meal? This is was an easy dinner that was absolutely delicious with our Grenache Blends. The spiciness and the slightly bitter kale goes perfectly well with a lovely light bodied wine. This recipe could be adapted for a vegetarian dinner by using 15 ounces of mixed mushrooms to replace the meat. The red rice gives this dish a nice nutty flavor.
- 3/4 cup red rice cooked according to package directions and cooled on a baking sheet
- 4 tablespoons neutral flavored cooking oil such as grape seed oil
- 3 plump garlic cloves, minced
- 12 ounces thinly sliced top sirloin steak
- 1 large yellow onion, thinly sliced
- 5 ounces sliced fresh shiitake mushrooms
- 2 tablespoons fresh ginger, minced
- 6 cups thinly sliced green and red kale
- 1 cup fresh or thawed frozen shelled edamame
- 1/4 cup reduced sodium soy sauce
- 1/2 teaspoon Sichuan peppercorns, crushed
- 1/2 cup chopped cilantro
1. In a heavy skillet or wok, heat the oil until it begins to shimmer and then add the garlic. Cook for for 20 seconds and then add the steak strips and season with salt. Cook for 1 minute or until the steak is browned but not over cooked. Transfer to a plate.
2. Heat the remaining oil in the skillet over moderate heat and add the onion, ginger and shiitake mushrooms and cook until the onions have softened, about 6 minutes. Add the kale and cook over high heat until wilted, about 2 minutes. Stir in the cooled red rice, shelled edamame, soy sauce, sliced steak and crushed Sichuan peppercorns and briefly heat all.
3. Transfer to serving platter and garnish with cilantro.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.