Ginger Beef and Mushroom Stir-Fry

A variety of textures and colours are a feature of most stir-fries. Here, the goodness of beef pairs up with delicious crisp-tender vegetables and velvety mushrooms. For convenience you can slice or chop ingredients and refrigerate for up to one day ahead.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

 ¼ cup (50 mL) light soy sauce
 2 tbsp (30 mL) rice vinegar
 1 tbsp (15 mL) granulated sugar
 2 tsp (10 mL) sesame oil
 4 tsp (20 mL) corn starch
 8 oz (250 g) trimmed Top Sirloin Beef Grilling Steak (sirloin tip or top sirloin)
 1 cup (250 mL) wholegrain brown rice
 6 baby bok choy
 1 tbsp (15 mL) vegetable oil
 ¼ cup (50 mL) julienned ginger root
 3 large cloves garlic, minced
 ¼ tsp (1 mL) hot red pepper flakes (optional)
 2 medium carrots, thinly sliced
 2 medium onions, sliced
 1 pkg (227g each) sliced fresh white or crimini mushrooms
 ½ cup (125 mL) chicken broth or water
 ½ cup (125 mL) frozen corn niblets (optional)
 ½ cup (125 mL) blanched, halved, unsalted peanuts
 ½ cup (125 mL) chopped cilantro leaves or sliced green onions

1

Mix soy sauce, vinegar, sugar, sesame oil, and cornstarch together in small measuring cup until smooth. Pour half into a medium bowl for marinade and set the remainder aside. Slice steak across the grain into very thin slices. Add to marinade and let stand for 20 minutes. Meanwhile cook rice according to package directions and separate bok choy leaves from stalks; set aside.

2

Heat 2 tsp (10 mL) of the oil in large non-stick skillet or wok over medium-high heat until hot; add ginger root, garlic and pepper flakes (if using) and stir-fry for 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon; add to hot skillet and stir-fry for 2 to 3 minutes or until browned. Transfer to bowl; keep warm.

3

Add remaining oil to the skillet and cook bok choy stalks, carrots, onions and mushrooms, stir-frying for 3 to 5 minutes. Add broth and corn (if using); cover and cook for 2 to 3 minutes or until vegetables are just tender-crisp. Stir in bok choy leaves and push vegetables to the side of skillet. Pour reserved soy sauce mixture and leftover marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return beef mixture along with any accumulated juices to skillet and add peanuts; toss with vegetables and heat through.

4

Serve over hot rice and garnish with cilantro or green onions.

Ingredients

 ¼ cup (50 mL) light soy sauce
 2 tbsp (30 mL) rice vinegar
 1 tbsp (15 mL) granulated sugar
 2 tsp (10 mL) sesame oil
 4 tsp (20 mL) corn starch
 8 oz (250 g) trimmed Top Sirloin Beef Grilling Steak (sirloin tip or top sirloin)
 1 cup (250 mL) wholegrain brown rice
 6 baby bok choy
 1 tbsp (15 mL) vegetable oil
 ¼ cup (50 mL) julienned ginger root
 3 large cloves garlic, minced
 ¼ tsp (1 mL) hot red pepper flakes (optional)
 2 medium carrots, thinly sliced
 2 medium onions, sliced
 1 pkg (227g each) sliced fresh white or crimini mushrooms
 ½ cup (125 mL) chicken broth or water
 ½ cup (125 mL) frozen corn niblets (optional)
 ½ cup (125 mL) blanched, halved, unsalted peanuts
 ½ cup (125 mL) chopped cilantro leaves or sliced green onions

Directions

1

Mix soy sauce, vinegar, sugar, sesame oil, and cornstarch together in small measuring cup until smooth. Pour half into a medium bowl for marinade and set the remainder aside. Slice steak across the grain into very thin slices. Add to marinade and let stand for 20 minutes. Meanwhile cook rice according to package directions and separate bok choy leaves from stalks; set aside.

2

Heat 2 tsp (10 mL) of the oil in large non-stick skillet or wok over medium-high heat until hot; add ginger root, garlic and pepper flakes (if using) and stir-fry for 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon; add to hot skillet and stir-fry for 2 to 3 minutes or until browned. Transfer to bowl; keep warm.

3

Add remaining oil to the skillet and cook bok choy stalks, carrots, onions and mushrooms, stir-frying for 3 to 5 minutes. Add broth and corn (if using); cover and cook for 2 to 3 minutes or until vegetables are just tender-crisp. Stir in bok choy leaves and push vegetables to the side of skillet. Pour reserved soy sauce mixture and leftover marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return beef mixture along with any accumulated juices to skillet and add peanuts; toss with vegetables and heat through.

4

Serve over hot rice and garnish with cilantro or green onions.

Ginger Beef and Mushroom Stir-Fry
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