Ginger Beef and Mushroom Stir-Fry

Recipe courtesy of Mushrooms Canada and


Variety of texture and color is a feature of most stir-fries due to crisp-tender vegetables: in this dish crunchy bok choy stems and peanuts add more contrast to the velvety mushrooms. For convenience slice, prepare and refrigerate ingredients the day before.

Yield: 4 servings

Preparation Time: 50 minutes (30 for prep, 20 for marinating)

Cooking Time: 10 minutes


¼ 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
5-6 baby bok choy (about 14 oz)
1 tbsp vegetable oil
¼ cup julienned gingerroot
3 large cloves garlic, minced
¼ tsp hot red pepper flakes (optional)
2 medium carrots, thinly slice
2 medium onions, sliced
8 oz fresh white or crimini mushrooms, sliced
½ cup chicken broth or water
½ cup frozen corn niblets (optional)
½ cup blanched, halved, unsalted peanuts
½ cup chopped cilantro leaves or green onions


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.

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. 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.

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.  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.


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


Per serving: Calories: 520; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 25mg; Sodium: 680mg; Protein: 27g; Total Carbohydrate: 65g; Dietary Fiber: 6g


Tags: , , , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>