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.

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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 3

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.  ;)

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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:

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

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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.

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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!)

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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.  :)

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Ginger Beef, Mushroom & Kale Stir-Fry

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

Ingredients:

!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

Directions:

!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!

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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.

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Comments

  1. Megan {Country Cleaver} — November 26, 2013 @ 9:15 am (#)

    I’m usually fall into the kale hater category – but this would make me a believer I’m sure of it!!

  2. Hannah @ CleanEatingVeggieGirl — November 26, 2013 @ 10:57 am (#)

    This would be really good with tofu or tempeh, too, for a vegetarian version!

  3. Nutmeg Nanny — November 26, 2013 @ 3:11 pm (#)

    oh goodness, my mouth is watering just seeing this. So many of my favorite things in one place :)

  4. Nicole ~ Cooking for Keeps — November 26, 2013 @ 3:22 pm (#)

    My husband is the same way. No kale EVER. I don’t get it! Me, on the other hand? Love love love — and this looks fantastic!

  5. Laura (Tutti Dolci) — November 26, 2013 @ 7:12 pm (#)

    I love beef stir-fry, what a mouthwatering dish!

  6. Ashley — November 26, 2013 @ 9:23 pm (#)

    This looks insanely delicious! I can’t get over the beef, the mushrooms, and the kale. SO much to love!

  7. Sommer @ ASpicyPerspective — November 27, 2013 @ 9:21 am (#)

    Delicious-looking stir-fry, Ali! Hope you have a wonderfully Happy Thanksgiving!! :)

  8. Emily @ Life on Food — November 28, 2013 @ 5:43 am (#)

    This seems like the perfect meal to have when people are sick of turkey!

  9. Analisa — December 3, 2013 @ 7:50 pm (#)

    Love the flavor–made it with beef broth. I made the marinade and sliced the beef in the morning and let it all sit in the fridge while I was at work. I didn’t have good results adding the marinade with the mushrooms and kale, however. Would recommend cooking the mushrooms and kale before adding the marinate because the sauce cooked way too fast and was stuck to the bottom of the pan in a minute. Added more broth, which rescued it. Will make again but with that one modification.

    • Jessica — February 17, 2014 @ 9:54 am (#)

      Thanks for this tip! It always takes me several minutes to wilt kale, so I think I’ll do the same. :)

  10. Juperson — December 3, 2013 @ 9:15 pm (#)

    Made this tonight. So easy and delicious. Flawless meal!

  11. Paul — December 18, 2013 @ 3:10 pm (#)

    I made this last night, and it turned out really well. I added some crushed red pepper to the marinade, but other than that, the recipe is awesome as-is.

  12. Pamela @ Brooklyn Farm Girl — January 13, 2014 @ 5:00 pm (#)

    Goodness gracious, this looks perfect. Planning to make this!

  13. Jessica — February 17, 2014 @ 9:54 am (#)

    This looks delicious and EASY! It’s on the meal plan for this week. And I just checked out the McCormick page–lots of yummy recipes to go through! :)

  14. Anna — March 18, 2014 @ 10:43 pm (#)

    I made this for dinner tonight it was delicious. Will make again. I also ran into problems with the marinade evaporating too quickly. Will cook the steak mushrooms and kale longer before adding the marinade. I used the chicken broth. Thank you for the recipe.

  15. Gail — March 25, 2014 @ 3:58 pm (#)

    I am intolerant to mushrooms. How should I adjust the liquid ingredients to make up for the fact that the mushrooms aren’t soaking up any of them?

    • Ali — April 5, 2014 @ 9:22 am (#)

      Hi Gail,

      You could just leave them out, or substitute in some other veggies like zucchini, green beans, or bell peppers.

      ~Ali

  16. Johnna — April 2, 2014 @ 9:46 am (#)

    I made this last night and it was so easy and so delicious! This recipe is a keeper! Thanks Ali :)

  17. Kim — April 15, 2014 @ 10:04 am (#)

    Hi there. Does anyone know the nutrition info for this meal?

  18. Anna — April 18, 2014 @ 8:29 pm (#)

    I made this tonight and it was fabulous! We don’t eat red meat and I didn’t have any chicken thawed, so I just used lots of mushrooms and added two whole chopped peppers. Next time (when I plan ahead) I’ll make it with chicken.

  19. Lakshmi — April 25, 2014 @ 6:22 am (#)

    Hi,
    The picture was so tempting and we made it last night. We are not red meat lovers, so we subbed it with chicken and it tasted delicious. Your butter popcorn is my ‘to do next’ dish. Thank you.

  20. kathleen — May 1, 2014 @ 3:10 pm (#)

    This was so yummy!! Will definitely make it again. I used broccoli, but will try the kale next time.

  21. Lynn — May 4, 2014 @ 10:22 am (#)

    Loved this but although I love the taste of ginger, it had too much. Next time I will use half the ginger. Thanks!!

  22. Lynn — May 10, 2014 @ 7:26 am (#)

    Loved this recipe but although I love ginger it was too ‘gingery’. Not sure if I messed up the measurement but will try it with less next time. Thanks for the recipe!

  23. JoAnn — May 27, 2014 @ 11:04 pm (#)

    Thank you! I made this tonight and am a big fan of this recipe and very much enjoyed eating it. Its one I will have to make again sometime.

  24. Jamie — May 29, 2014 @ 9:08 am (#)

    Thank you for this recipe! Hubby made it last night and it jumped to the top of our dinner list! We both are really excited for leftovers at lunch!

  25. Heather — June 3, 2014 @ 5:29 pm (#)

    Made this tonight looking for a healthy something, very tasty. A touch to gingery for my taste but overall a keeper

  26. Darlene T — June 18, 2014 @ 10:47 am (#)

    Vegan/Plant-based version: I used seitan in lieu of beef and nix’d the oil (a little water works every time). I also added garlic to the marinade and fresh ginger vs. ground and swapped out the soy sauce for Bragg Liquid Aminos (it’s less salty). I found putting the marinade ingredients (minus the seitan) in the blender worked very well. Overall, very tasty. Next time I think I’ll go all-veggie. :)

  27. Darla — June 28, 2014 @ 5:11 pm (#)

    This looks and sounds to be a keeper of a recipe! I’m planning on doing it up tonight, but have ‘wine vinegar’ and ‘rice vinegar ‘ …not sure if I should mix the 2 to get the desired taste? Or does it really matter?
    Thanks for the great recipe!
    Darla

    • Ali — July 18, 2014 @ 3:18 pm (#)

      Hi Darla,

      Ideally, you want to use rice wine vinegar for this recipe. It’s available in the Asian section. But you could also use an apple cider vinegar or white wine vinegar. Good luck!

      ~Ali

  28. Lindsey — August 27, 2014 @ 6:00 pm (#)

    This is amazing, just made it! Delicious. I hope to get my non-mushroom eating husband to enjoy this as well. Thank you for the recipe!!

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