Ginger Beef and Mushroom Stir-Fry

  • Yield: 4 servings


1/4cup light soy sauce
2tablespoons rice wine vinegar
1tablespoon white sugar
2teaspoons sesame oil
4teaspoons corn starch
8ounces well trimmed beef steak (sirloin tip or top sirloin)
1cup whole grain brown rice
5 to 6 baby bok choy (about 14 oz)
1tablespoon vegetable oil
1/4cup julienned ginger root
3large garlic cloves, minced
1/4teaspoon hot red pepper flakes (optional)
2medium carrots, thinly sliced
2medium onions, sliced
8ounces fresh white or crimini mushrooms, sliced
1/2cup chicken broth or water
1/2cup frozen corn niblets (optional)
1/2cup blanched, halved, unsalted peanuts
1/2cup chopped cilantro leaves or green onions


  1. In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. Slice the beef across the grain into very thin narrow slices; 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.
  2. In a large nonstick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. 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.
  3. Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3 to 5 minutes; add broth and corn; cover and steam 2 to 3 minutes or until vegetables are crisp- tender.  Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened.  Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.
Tip: Partially freeze meat to enable cutting it very thin.

Recipe courtesy of the Mushroom Council’s Mushroom Channel