Dinner (3 /3 part series)

Beef and Kale Mushroom Dish

This is part three of my 3-part series. I hope you enjoyed my breakfast and lunch dishes. Today's recipe ends with dinner. This dish has two prepping components: The marinade and the sauce. Enjoy!


1 tsp. gluten-free soy sauce

1 tsp. rice wine

1 tsp. cornstarch

1/4 tsp. baking soda

pinch of black pepper

Sauce: (whisk together)

1 tbsp. gluten-free soy sauce

1 tbsp. oyster sauce

1 tsp. sugar

1 tsp cornstarch

1 tbsp. rice vinegar

1/4 tsp black pepper

Main Dish - Ingredients 

1 lb. Beef tips

1 cup kale 

est. 2 cups of mushrooms ( I usually use the entire container that it is in from the produce area)

2 cloves of garlic

1/2 amount that you used for garlic of diced ginger 

sesame seeds (optional)


1. Marinade the meat in the Beef marinade for about 15 minutes in the fridge.

2. On a deep pan or wok, add coconut or olive oil to coat the pan. Heat until oil is hot and stir in the garlic and ginger (wait until it softens) and then toss in the meat.

3. When no more red on beef [unless you like yours rare], stir in the kale and mushrooms, give it a mix, and when veggies are soft, toss in the sauce. 

4. Toss all the ingredients together with the sauce, lowering the heat and add sesame seeds to your liking!


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