Food Photography by: Bree- Ann – Merritt Photography 

Makes 4 servings.

You will need… e01

  • 1/2 medium red onion diced 
  • 2-3 cloves minced garlic 
  • 2 sprigs fresh rosemary 
  • 200 grams sliced Crimini mushrooms 
  • 1 large bunch of kale (or your favourite leafy green)
  • 1 cup (250 ml) low sodium beef broth 
  • 2 Tbsp white flour 
  • 1/4 cup cilantro (less or more if you like)
  • 4 Tbsp olive oil 
  • pinch salt
  • 20 oz sliced steak 


  1. In a large sauce pan heat olive oil and add chopped onion and garlic. Let cook for 1 minute or until onions start to soften. 
  2. Add mushrooms, rosemary and a sprinkle of salt – stir. Let simmer for 2 minutes or until mushrooms soften. Then add kale and let cook until soft.  
  3. In a separate small pan heat 2 Tbsp olive oil, when hot add steak and cook for 1 minute. Add in flour and cook for 1 minute on high heat (to cook flour). 
  4. Add 1 cup beef broth, stirring the whole time, to create a sauce. Add the broth  mixture to the larger pan and combine. Add cilantro and stir.  
  5. Let simmer for 1 minute and remove rosemary. (Rosemary can be taken out earlier to reduce the strength of the taste.. personal preference!). 
  6. Serve over your favourite carbohydrate like quiona or brown rice. 

Chinwe’s Notes: You can make this dish vegetarian by removing the steak and using vegetable broth or water for the sauce