beef and kale stir fry

beef and kale stir-fry

prep time: 20 minutes + marinate time
cook time: 10 minutes
ready in: 1 hour, 30 minutes

makes: 4 servings, 8½ oz. each


  • 1/4 cup less-sodium soy sauce
  • 1/4 cup vegetable broth
  • 1 Tablespoon hoisin sauce
  • 1 lb. flank steak or sirloin steak, cut into thin strips
  • 1 Tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 medium red bell pepper, seeded, cut into thin strips
  • 3 1/2 cups coarsely chopped kale
  • Hot cooked rice

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. For the marinade, in a medium bowl whisk together soy sauce, broth and hoisin sauce.
  2. Place steak strips in a large resealable plastic bag. Add marinade; seal bag and turn to coat. Refrigerate at least 1 hour.
  3. Remove steak from marinade; reserve marinade. In a large nonstick skillet or wok heat oil over medium-high heat. Add steak; stir-fry 3 minutes or until lightly browned. Push to side of skillet.
  4. Add onion, garlic and bell pepper; stir-fry 1 minute. Add kale and reserved marinade; cook 3 minutes or just until kale is wilted. Serve over rice.

per serving: 315 calories, 16g fat, 6g saturated fat, 65mg cholesterol, 865mg sodium, 13g carbohydrate, 2g fiber, 3g sugars, 30g protein