In a small pot, bring all of the ingredients to a boil while whisking. Simmer for 2 minutes or until thickened. Remove from the heat.
In a large non-stick skillet over high heat, working in batches, brown the meat in the oil with the ginger and garlic. Set aside on a plate.
In the same skillet over medium heat, soften the carrots and onion. Add more oil as needed. Return the meat to the skillet and add the sauce. Bring to a boil. Simmer for 1 minute. Add the kale and corn. Cook until the kale is slightly wilted, about 2 minutes. Serve with white rice, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.