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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • 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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140 comments on “Ginger Beef, Mushroom & Kale Stir-Fry”

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

  2. 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 

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

  4. 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. 

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

  6. 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?

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

    • 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. Would using fresh ginger instead of ground work? 

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

  9. 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

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

  12. Making this for dinner now! Can’t wait to try it! 

  13. This looks great. Can i substitute shrimp in place of beef?

  14. Made this for dinner and we just got done stuffing ourselves silly! Amazing!!! I used broccoli instead of kale since I haven’t tried kale and didn’t want to risk not liking it lol. My meat soaked up a lot of the marinade so when it came time to add it into the pan with the veggies, I came up a little short. I ended up having to add about a cup of water to have enough sauce. I would have used more broth, but I had just enough to initially make the marinade. 

    • We’re so happy to hear you enjoyed this Mandee, thanks for sharing! We’re sorry you came up a little short on the marinade though, we haven’t had that happen before – glad to know you were able to still make it work though. :D

  15. any nutrition facts can’t find :(

    • Hi Loran! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as 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!

  16. I live in Taiwan and this is one of my absolutely favorite dish.
    Now, I can make my own…thanks to you.

  17. 2/8/16 just sat down to eat this yummy meal!!! Will definitely make again.. Thanks for Sharing..:)

  18. Loved this! Just made it for dinner and am serving it over riced cauliflower. My husband agrees – it is tasty as can be! Thanks for the great recipe. 

  19. Hey Ali,

    I really love your blog – I’ve cooked a lot from here over the last few weeks. Only one thing with this recipe, you state 2 tbsps oil in the ingredients section, but then just use one in the body of the recipe. I used both when sauteeing the beef, and it tasted delicious – but was I only meant to make it with one?

    PS – your jambalaya recipe is the best of many I’ve tried!


    • Hi Irmani! Oops, thank you for catching that error — Ali just corrected it! :)

  20. In reading the comments perhaps the saltiness was in 1/3 C. soy sauce. I plan on making this dish tomorrow and will reduce the saltiness by using less soy sauce (low sodium) , a bit of water and low sodium broth. I know that if I tried to serve a very salty dish, my husband and I would toss it in the garbage.

    • We hope you enjoy this Lyn, and that the salt level is to you and your husband’s liking!

  21. Hello there! Any way this could be cooked via crockpot? 

    A brand, spankin’ new cook!

    • Hey Ali! We’re not sure how this would work as a slow-cooker meal, as we haven’t tried it — we think it works best as a stir-fry (it’s super easy and fast though)!

  22. Serving size, calories, fat, carbs, sodium, etc.? Thanks

    • Hi Sheree! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as 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!

  23. Hello, I was wondering if it makes a big difference whether broth is used or water. And which is preffered and why. 

    Also reading the comments, I saw that someone had replaced kale with broccoli and that is something I was interesting in trying. Any suggestions? 

    Thank you! 

    • Hi Dana! Broth is ideal just because it has more flavor. And we think this would be so yummy with broccoli! We’d suggest just chopping it into small florets and sautéing for about 5 min or so (until it’s tender and bright green — just be careful not to over-cook). We hope you enjoy! :)

  24. Don’t like kale so I would use fresh spinach!

  25. I loved this! My hungry boyfriend did too! 

    Although I made a few variations…
    I used minced garlic & 1 whole red chili (will use more next time)
    Added finely chopped broccolini and finely sliced carrot
    I wilted my kale in the microwave while the mushrooms & veg were sautéing
    Also doubled the marinade as it was so tasty & used minced ginger for a more full on flavour
    Left out the green onions on top because I forgot & I don’t really like onions
    And to alter one last thing, we had it on soba noodles because I suck at cooking rice!

    10/10 would cook again. Thanks for the idea!  

    • Thanks for sharing, Claire! We’re so glad you and your boyfriend enjoyed this, and we think your variations sound great! :)

  26. I just made this and it is delicious. However, upto now, i used to discard the marinate which contained the meat. Just split the marinade in two from the beginning and used half for the meat and half for the actual cooking.. Is it safe to reuse the marinade that we used to marinade the meat???

    • I’ve always been told that if the marinade comes back up to a boil, it’s safe to eat. But you’re welcome to use half for the marinade, and make a double batch for the cooking if you’d like!

  27. Wow. this was delicious, it’s good to know I can substitute ingredients if I wanted to. I can almost taste the shrimp and broccoli with this sauce. Thanks for this recipe!

  28. Aloha
    Much Mahalo for this recipe, I have been dairy free for 11 Years and my dr just recently suggested I cut out Gluten as well.
    I was really dreading this process. However, I found this recipe and made it for my first dairy free – gluten free meal and it was just wonderful! Now I’m dreading the process way less! :) Very Tasty!!!!

  29. How am I just now finding this recipe?! Holy cow, this was amazing!!! I added carrots for some crunch and we loved it! My boyfriend even said “There was kale in there?! I had no idea!” when I told him. Thanks for always having great recipes. Whenever I tell my boyfriend I’m making something from your blog he gets excited because he knows it’ll be great!!

  30. Very good recipe. I had Chicken on hand so I used that instead of beef and I only put 1tbsp cornstarch because I don’t like my sauce too thick. It was delicious, fast and my family liked it.

  31. I made it! Tasted amazing! Love that it’s healthy too!!

  32. My nutritionist sent me this as part of a mostly paleo meal plan. This is a great recipe! I used Trader Joe’s pre cooked grass fed steak, doubled the garlic, and used coconut aminos in place of soy. I don’t recommend the coconut aminos if you don’t have a problem with soy – it made it a little sweeter than I wanted but still delicious! Will definitely make again!

    • Thank you, Shelby, we’re so happy you enjoyed this and that you were able to make it Paleo! :)

  33. My hubby and I love this dish. It’s quick and easy, the hardest part is waiting on the flank steak to thaw.

  34. It’s so good my kids ask for seconds

  35. Ohhhh YES this was great! My husband was a little leery about the combo of mushrooms and kale, but, this recipe is a winner and will definitely make again!

  36. I don’t have the vinegar, can I use maybe apple cider vinegar?

  37. 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!

  38. 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!!

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

  40. 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?

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

  42. 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.

  43. Love this! Quick, easy and delicious!!

  44. 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!

  45. Turned out lovely!

  46. I’m still coming back to this in 2021! My youngest loves beef stirfry and this is my favorite guide recipe. I never make stirfry the same twice in a row as I use whatever veggies I have on hand, like spinach and red bell pepper with the mushrooms. Delish each time.

  47. Just made this recipe. Super easy and delicious!! Instead of rice I riced cauliflower. Super healthy meal!! I forgot to buy cornstarch but didn’t miss it😉

  48. Super yummy and I can see how it can be tweaked to include broccoli, spinach, or other greens. We loved it!

  49. We truly enjoyed your recipe; thank you for sharing! I did alter it a bit, like I didn’t have kale so I left it out, added more ginger and garlic and maybe a bit of red pepper flakes for the hub. Kudos to everyone that can make it their own family favorite!😊 Thank you again for putting the groundwork in place and opening a wonderful world of flavor to us new pallet seekers!