Ginger Beef, Mushroom & Kale Stir-Fry

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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 |

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Ginger Beef, Mushroom & Kale Stir-Fry

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: About 2-4 servings 1x


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 tablespoons rice wine vinegar
  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon 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 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


To Make The Marinade:

  1. 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:

  1. Once steak has marinated, heat 1 tablespoon 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.
  2. Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
  3. Serve immediately over rice or quinoa, garnished with chopped green onions.

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.

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Recipe rating

207 comments on “Ginger Beef, Mushroom & Kale Stir-Fry”

  1. 5 stars
    Made this a few weeks ago. We loved it, but thought it needed a little “kick.” So I made again tonight. Instead of ground, powdered ginger, I grated fresh ginger root in the same measurement and also added about 1/2 tsp red pepper flakes to the marinade. This really punched up the flavor to a 10!

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  3. 5 stars
    This dish was sooo good!! I made this with beef for my hubby, and shrimp for me. I used a bag of kale mix which included kale, chard, and baby spinach. I used 1T from a bottle of squeeze, minced ginger. And I added bean sprouts for a crunch. I marinated the beef and shrimp separately. I poured the finished mixture over a brown rice/quinoa mix. It was fabulous! The marinade is the best!!

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  5. 5 stars
    Thanks for sharing this simple yet tasty recipe! I didn’t have rice so I used soba noodles I also added extra veggies

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  7. 5 stars

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  9. Once the meat is cooked and you remove it do I leave the remaining sauce that cooked out of the marinated beef in the pan before the veggie step?

  10. 5 stars
    This was delicious! I added a half tsp of red pepper flakes to the marinade and it was perfect!

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  12. 5 stars
    This was really tasty. So easy to make. This is a dinner you can make when you are in a hurry. You can always marinate the meat overnight and have all the vegetables ready. Thanks for sharing.

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  15. 5 stars
    Love this! Quick, easy and delicious!!

  16. I made this with boneless skinless chicken thighs instead of beef (because that’s what I had) and it came out great! My husband really liked it, just the right amount of salt and spiciness, according to him. I also didn’t have green onions but I sautéed some sweet onion with the chicken and garlic. It’s a pretty good way to have kale!

  17. Turned out lovely!