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Ginger Beef and Mushroom Stir-Fry

Ginger Beef and Mushroom Stir-Fry
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/4 cu light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbs white sugar
  • 2 tsp sesame oil
  • 4 tsp corn starch
  • 8 oz well trimmed beef steak
  • 1 cup whole grain brown rice
  • 5-6 baby bok choy (about 14 oz)
  • 1 tbsp vegetable oil
  • 1/4 cup julienned gingerro
  • large cloves garlic, minced
  • 1/4 tsp hot red pepper flakes (optional)
  • medium carrots, thinly slice
  • 2 medium onions, sliced
  • 8 oz fresh white or crimini mushrooms, sliced
  • 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



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.

2 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.

3 Separate stalks of bok choy and remove leaves set both aside.

4 In a large non-stick 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.

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 oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender.

7 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.

8 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.

Source: Photo and Recipe Courtesy of Mushroom Council and