Ginger, Beef and Mushroom Stir Fry

Ginger, Beef and Mushroom Stir Fry

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • For Marinade
  • 1/3 cup soy sauce

  • 3 tablespoons rice wine vinegar

  • 2 tablespoons corn starch

  • 1/2 cup vegetable broth (or chicken/beef broth, or water)

  • 2 teaspoons ground ginger

  • 1/4 teaspoon freshly-ground black pepper

  • For Stir-Fry
  • 1 lb. thinly sliced flank steak or sirloin, cut into thin strips across the grain

  • 8 ounces baby portobello or button mushrooms, halved

  • 4 ounces shiitake mushrooms, halved

  • 3 cups chopped kale

  • 2 garlic cloves, minced

  • 2 green onions, thinly sliced

  • 2 tablespoons olive oil


  • Combine all ingredients in a bowl and whisk well.
  • Pour marinade into a large bowl or ziplock bag, then add in steak and gently toss to combine. Seal and refrigerate for at least 15 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade and reserve marinade.
  • Place steak in saute pan with garlic. Cook for about 2-3 minutes until browned; stirring occasionally. Transfer to a plate and set aside.
  • Add remaining oil to pan. Add in mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, sauce has thickened and come to a boil, and mushrooms have cooked; stirring often.
  • Return steak to skillet and toss to combine.
  • Serve immediately over rice or quinoa, garnished with chopped green onions.
  • Enjoy!
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