Rachael Ray's beef and kale stir-fry recipe involves stir-frying flank steak along with onion, garlic, kale and water chestnuts with an oriental sauce. The recipe is available on RachaelRayMag.com.
Slice 1 pound of flank steak and toss with 1 1/2 teaspoons of cornstarch and 1/4 teaspoon of salt. Set a skillet or sauté pan over high heat and add 2 teaspoons of cooking oil. Brown the beef in the hot pan. Grate half of an onion, chop 3 cloves of garlic and add them to the pan with 1/4 teaspoon of crushed red pepper. Cook for 30 seconds and remove the pan contents, setting them aside.
Reduce the heat and add 2 teaspoons of cooking oil to the pan. Add 7 cups of stemmed and quartered kale leaves and 1/4 teaspoon each of sugar and salt. Cook until the kale leaves wilt. Add 1 cup of water to the pan and simmer for five minutes.
Stir in another 1/4 cup of water, 2 tablespoons of oyster sauce and 1 tablespoon of soy sauce. Drain an 8-ounce can of sliced water chestnuts and add to the pan along with the beef.
Warm the stir-fry through and serve hot over steamed white rice.