Steak, tomatoes, and scallions get cooked quickly over high heat for a juicy stir-fry that’s simply flavored with garlic and soy sauce. Serve it over a bed of warm rice to soak up all the juices.
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Beef! Is an extremely nutrient-dense animal protein with lots of iron, vitamin B12, zinc, and selenium to name a few. Look for “100% grass-fed” on the label for the highest quality beef.
Servings 4
Prep Time 15 minutes 
Cook Time 9 minutes Ingredients
- 1 tbsp cornstarch (or tapioca starch)
- 3 tbsp soy sauce or tamari, divided
- ½ tsp black pepper
- 1-1.25 lbs steak of choice (skirt, flank, strip, etc…), thinly sliced against the grain
- 2 tbsp olive oil, divided
- 2-3 ripe tomatoes (about 1 lb), cut into 1-inch pieces
- ½ bunch scallions, sliced into 1-inch pieces
- 2 cloves garlic, thinly sliced or smashed
- ¼ tsp kosher salt
- 4-5 cups thinly sliced kale
- 1 tbsp water
- Cooked rice, for serving
- Lime wedges, for topping
- Note: ~ try adding grated ginger for a little spicy kick. Add it in with the tomatoes, garlic, etc…or at the end with the soy sauce and water.
Instructions
- Cook your rice if you have not already, instructions here.
- In a small bowl, whisk together the corn starch, 2 tablespoons soy sauce, and pepper until combined. Pour over the steak on your cutting board and toss to coat.
- In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add the steak and spread out into an even layer. Let it cook for 3-5 minutes, undisturbed, or until pieces have a dark golden brown color on the bottom and are mostly cooked through. Give everything a stir, turn off the heat, then transfer to a plate or bowl.
- To the skillet over medium heat, add the remaining olive oil along with the tomatoes, scallions, garlic, and salt. Cook for 2-4 minutes or until everything has softened and tomatoes have broken down a bit, stirring occasionally and scraping up any bits stuck to the bottom.
- Add the beef back to the skillet along with the greens and cook for another minute, stirring frequently, or until the greens are wilted. Stir in the water and remaining 2 tablespoon soy sauce for 30 seconds, then turn off the heat.
- Serve over warm rice and top with some black pepper and a squeeze of lime.
Items you can prep ahead (optional)
- Thinly slice 1-1.25 lbs steak + toss in soy/cornstarch mixture
- Cut 2-3 ripe tomatoes (about 1 lb) 1-inch pieces
- Slice ½ bunch scallions into 1-inch pieces
- Thinly slice 2 cloves garlic
- Thinly slice 4-6 cups leafy greens
- Cook 1-2 cups rice
Substitutions:
- To make vegetarian/vegan, use crumbled tofu in place of steak.
- Sub any thinly sliced meat in place of steak – chicken breast or thigh or any cut of pork.
- Use broccoli, chopped small, in place of greens.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Stir-fry: up to 5 days in the fridge or freeze for up to 2 months.
- Rice: up to 6 days in the fridge or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up the rice in the microwave covered with a dripping wet paper towel until warmed through.
- Warm up the stir-fry in the microwave until warmed through.
- Serve stir-fry over warm rice. Top with a squeeze of lime and any herbs you have lying around, if you want!
- Put a fried egg on it and/or avocado.
- Reheat it in a skillet. You can add some extra greens. You may want to add a splash of water to rehydrate it/make it saucy.
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