If this recipe sounds a bit like one I posted a month ago, you're right. It's a good example of how I take a basic recipe concept and adjust it through the year depending on what's in season at any given moment. In early May we had storage onions and garlic to mix with fresh greens; now that it's June we have scapes (or use green garlic) and scallions. I made this with Swiss chard, but spinach, arugula, kale, mustard greens, etc. would all work fine. If you use chard, put the diced stems in at the same time as the scapes and scallions.
Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.
2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)
Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).
Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.
Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.
Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.
Serve hot, over rice. If desired, add hot sauce at the table.