Ginger Beef, Mushroom & Kale Stir-Fry

This Ginger Beef, Mushroom & Kale Stir-Fry is a total crowd-pleaser of a dish, and can be ready to go in less than 30 minutes! This post is also sponsored by McCormick.

Ginger Beef, Mushroom & Kale Stir Fry |

Alright folks!  This recipe marks my second round of McCormick’s Go 4 Gourmet challenge, in which McCormick presents you with 4 ingredients and challenges you to see what deliciousness can result.  As I mentioned with my chorizo and brussels sprouts soup recipe last month, it’s all very “Chopped”-esque, which I love.

I also happened to love this month’s 4 ingredients — ground ginger, veggie broth, shiitake mushrooms and fresh kale.

Those ingredients are all regulars in my kitchen. So I decided to whip them up into one of my favorite quick and easy weeknight dinners — a beef stir-fry!  Wait, make that a ginger beef, mushroom and kale stir-fry!

Ginger Beef, Mushroom & Kale Stir Fry |

I was actually telling my mom about this recipe yesterday after I made it, and mentioned that I imagined it would be right up my dad’s alley since he used to order a ginger beef dish every single Saturday for my ENTIRE childhood at our favorite local Chinese restaurant.  I was telling her that had this really yummy ginger sauce that covered tender steak, a bunch of mushrooms and kale—-

—-when she stopped me.

“Dad doesn’t do the ‘k’ word,” she whispered.

Apparently he overheard her on the phone.

“Nope,” I heard him say in the background.  “No kale!”

This is one of those moments when I wish we didn’t live 3 hours apart.  Because had I been there, I would have marched these leftovers right over to their house to make him sample a bite.  Because I’m pretty positive that even the “kale-ambivalent” folks out there would LOVE it in this dish!  That includes you, Dad.  ;)

Ginger Beef, Mushroom & Kale Stir Fry |

I don’t know if I had ever used kale in an Asian-flavored stir-fry before, but I’m so glad McCormick threw it into the mix, because it was a fantastic addition and softened up perfectly along with all of those mushrooms.  And the flavor of those greens, paired with the beef and mix of mushrooms and that heavenly ginger sauce made for a fantastic lunch.  And dinner.

And it all came together in less than 30 minute (including time for the beef to marinate)!  Definitely a perfect meal for a busy weeknight.

Here’s the scoop:

Ginger Beef, Mushroom & Kale Stir Fry |

As I mentioned, here were the Go 4 Gourmet four ingredients for this round.

Ginger Beef, Mushroom & Kale Stir Fry |

First, you just whip up a very simple ginger marinade.  Takes about a minute.  And then toss it with the beef in a ziplock back or large bowl, cover it, and let that delicious ginger do its work.

Ginger Beef, Mushroom & Kale Stir Fry |

Meanwhile, prep your veggies.  I decided to do a mix of mushrooms, tossing in some larger button mushrooms with the shiitakes for a little different texture and flavor.  And then chop up that kale, baby!  (Or you can be like me and get in the habit of buying pre-chopped kale.  Perfect for kale chips too!)

Ginger Beef, Mushroom & Kale Stir Fry |

Then saute them up!

The beef gets perfectly cooked and tender, the mushrooms are cooked and delicious, the kale wilts down and softens, and that sauce — oh that sauce — is perfection.  I served mine over some brown rice, but you could also serve this over quinoa or noodles or just eat it plain.

Be sure to check out McCormick’s Go 4 Gourmet site to see what other recipes folks created with these ingredients!  Creativity and deliciousness abound, trust me.  :)

Ginger Beef, Mushroom & Kale Stir Fry |

Ginger Beef, Mushroom & Kale Stir-Fry

This delicious ginger beef, mushroom, and kale stir fry is quick to make and full of great flavor!


Marinade Ingredients:

  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 2 tsp. ground ginger
  • 1/4 tsp. freshly-ground black pepper

Stir-Fry Ingredients:

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


To Make The Marinade:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

To Make The Stir-Fry:

Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ginger Beef, Mushroom & Kale Stir Fry |

Disclaimer: This was a sponsored post with McCormick.  All opinions are 100% my own as always, and I loved being a part of this one!  Thanks for supporting the brands that help make this site possible.

Leave a Comment:


  1. Qutada — July 13, 2015 @ 3:56 am (#)

    Well, i have n`t tried it yet . Today iam going to buy the requiered food stuff.But it`s view sounds great.

    • Hayley @ Gimme Some Oven — July 14, 2015 @ 3:06 pm (#)

      We hope you like it! :)

  2. Jeanenne — July 26, 2015 @ 12:35 pm (#)

    This recipe is the Best, and it is so easy. So healthy!!  I have made this many times.  The marinade makes the meat sooooooo tender!  Thank you 

    • Hayley @ Gimme Some Oven — July 27, 2015 @ 10:20 pm (#)

      Thank you Jeanenne, we’re so happy to hear that! :)

  3. Heather — July 26, 2015 @ 2:23 pm (#)

    Making this tonight, using my wok to fry up the beef though, can’t wait to try it!

    • Hayley @ Gimme Some Oven — July 27, 2015 @ 10:20 pm (#)

      Awesome Heather, we hope you love it!

  4. Jeanenne — July 29, 2015 @ 3:47 pm (#)

    I recently left a positive review, but I just need to add one more comment.  Made this for the third time in two months, and the leftovers are delicious!  I just added another 8 ounces of mushrooms, as mushrooms  r very healthy!  This is my favorite Stir fry recipe. 

    • Hayley @ Gimme Some Oven — July 30, 2015 @ 2:24 pm (#)

      Thanks so much Jeanenne, this makes us happy! :D

  5. Amaroq — August 13, 2015 @ 4:37 pm (#)

    About to make this for the second time, my very Anti Kale family loves it!  

    • Hayley @ Gimme Some Oven — August 14, 2015 @ 10:34 am (#)

      Thanks, we’re so glad to hear that! :)

  6. emily — August 14, 2015 @ 1:30 am (#)

    This is the first dish that I’ve eaten that I’ve enjoyed kale!!  Great recipe!!  Do you have a serving calorie count on this recipe?

    • Hayley @ Gimme Some Oven — August 14, 2015 @ 10:33 am (#)

      Emily, that’s so awesome, thanks for giving it a try! Unfortunately though we aren’t currently publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  7. Tonya — September 21, 2015 @ 10:00 pm (#)

    Im going to try this soon.  It looks  so good. Cant wait !!! But I think I will leave the kale out.

    • Hayley @ Gimme Some Oven — September 22, 2015 @ 12:12 pm (#)

      Thanks Tonya, we hope you like it! You can definitely leave the kale out, or you can sub in another green that you like (such as spinach, Swiss chard, bok choy, etc.). :)

  8. Chloe — October 6, 2015 @ 9:51 am (#)

    Would using fresh ginger instead of ground work? 

    • Hayley @ Gimme Some Oven — October 6, 2015 @ 3:05 pm (#)

      Chloe, we think fresh ginger instead of ground would be delicious, and it should work great!

  9. Jessie — October 14, 2015 @ 4:22 am (#)

    We don’t have kale in my country or have never seen. What can be used to substitute please. Lovely dish. Can’t wait to try it

    • Hayley @ Gimme Some Oven — October 14, 2015 @ 10:35 am (#)

      Hi Jessie! You could use spinach, Swiss chard, or any other kind of leafy green you like. We hope this helps, and that you enjoy it! :)

  10. Lori in NC — October 21, 2015 @ 6:25 pm (#)

    My husband called this “one of the best meals you’ve cooked in a while”.  He especially loved the marinade, and told me to double the kale the next time.  I guess I’ll be making it again soon. :)

  11. San Francisco Matteo — October 30, 2015 @ 9:00 pm (#)

    Simply delicious. My 82 year old Mom and 4 1/2 year old son both concur.

    • Hayley @ Gimme Some Oven — November 1, 2015 @ 11:16 am (#)

      Awesome, we’re so glad to hear that! :D


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