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Ginger Beef, Mushroom & Kale Stir-Fry

Ginger Beef, Mushroom & Kale Stir-Fry

With this Ginger Beef, Mushroom & Kale Stir-Fry recipe, your kitchen transforms into a fragrant haven of sizzling beef, aromatic ginger, and vibrant greens.

  • Total Time: 30 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

For the Marinade:

  • ⅓ cup soy sauce (use gluten-free soy sauce if needed)
  • ½ cup vegetable broth (or chicken/beef broth)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons cornstarch
  • 2 teaspoons ground ginger
  • ¼ teaspoon freshly ground black pepper

For the Stir-Fry:

  • 1 pound thinly sliced flank steak or sirloin, cut across the grain into strips
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 8 ounces baby portobello or button mushrooms, halved
  • 4 ounces shiitake mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the Marinade: In a bowl, whisk soy sauce, broth, rice vinegar, cornstarch, ginger, and black pepper. Pour the mixture into a large bowl or ziplock bag. Add beef strips and toss to coat. Cover or seal, then refrigerate for at least 15 minutes.
  2. Cook the Beef: Heat 1 tablespoon olive oil in a wok over medium-high heat. Remove beef from the marinade using a slotted spoon, reserving the liquid. Add beef and garlic to the pan. Stir-fry for 2–3 minutes until browned. Remove beef and set aside.
  3. Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the wok. Add both types of mushrooms, kale, and the reserved marinade. Stir constantly for 3–4 minutes, allowing the mushrooms to cook and the kale to wilt while the sauce thickens.
  4. Combine and Finish: Return beef to the wok. Toss everything together until evenly coated and hot. Remove from heat.
  5. Serve: Dish up the Ginger Beef, Mushroom & Kale Stir-Fry over rice or quinoa. Garnish with green onions and enjoy.
  • Author: Sanji
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 15 minutes