Steak and Tomato Stir-Fry

Prep Time 15

Cook Time 9

Servings

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.

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.

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.

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.

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.