Ginger beef stir fry recipe made with fresh sliced mushrooms from South Mill Champs

Ginger Beef and Mushroom Stir Fry Recipe

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Beef and Mushrooms Stir Fried in a Ginger Glaze

Ginger beef stir fry recipe made with fresh sliced mushrooms from South Mill Champs

Any weeknight can be made better with an easy dinner like this. Packed with lots of veggies, iron-rich steak and flavorful fresh mushrooms, this stir-fry has a little bit for everyone. Customize it any way you like, it’s sure to please every time. For the days you need a fast, easy meal, keep this beef and mushroom stir fry recipe in your back pocket.

  • Author: Recipe Courtesy of Mushrooms Canada
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Dinner

Ingredients

Scale
  • 1/4 cup light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp white sugar
  • 2 tsp sesame oil
  • 4 tsp corn starch
  • 8 oz well-trimmed beef steak (sirloin tip or top sirloin)
  • 1 cup whole grain brown rice
  • 56 baby bok choy (about 375 g)
  • 1 tbsp vegetable oil
  • 1/4 cup julienned gingerroot
  • 3 large cloves garlic, minced
  • 1/4 tsp hot red pepper flakes (optional)
  • 2 medium carrots, thinly sliced
  • 2 medium onions, sliced
  • 2 (227 g) pkg pre-sliced fresh white button or crimini Mushrooms
  • 1/2 cup chicken broth or water
  • 1/2 cup frozen corn niblets (optional)
  • 1/2 cup blanched, halved, unsalted peanuts
  • 1/2 cup chopped cilantro leaves or green onions

Instructions

  1. In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth.
  2. Pour half into a medium bowl for marinade and reserve the other half until later.
  3. Slice the beef across the grain into very thin narrow strips; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside.
  4. In a large non-stick skillet or wok heat 2 tsp (10 mL) oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned.
  5. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.
  6. Add remaining 1 tsp (5 mL) oil to the skillet.
  7. Add bok choy stalks, carrots, onions and fresh sliced mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender.
  8. Stir in bok choy leaves and push vegetables to the side of skillet.
  9. Pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened.
  10. Return the marinated ginger beef mixture with any accumulated juices and peanuts to the skillet; toss just until hot.
  11. Serve the mushroom and beef stir fry over hot rice and garnish with cilantro or green onions.
  12. Makes 4 main course servings

Notes

Tip:

  • Partially freeze meat to enable cutting it very thin.

Variations:

  • Substitute broccoli for bok choy.
  • Substitute small shiitake caps for half of the sliced mushrooms.
  • Substitute raw cashews for peanuts.

Keywords: Beef Stir Fry, Mushroom Stir Fry, Beef and Mushroom Stir-Fry

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