Stir-Fried Ginger Beef and Mushrooms

A variety of textures and colours are a feature of most stir-fries. Here, tender Beef Stir-Fry Strips pair 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.
Yield 4 Servings Prep. Time 30 min Marinating Time 15 min Cooking Time 10 min Total Time 55 min


Here are the following ingredients:

  • ¼ cup (60 mL) reduced-sodium soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) sugar
  • 2 tsp (10 mL) sesame oil
  • 4 tsp (20 mL) cornstarch
  • 8 oz (250 g) Beef Stir-Fry Strips
  • 1 cup (250 mL) wholegrain brown rice
  • 6 baby bok choy
  • 1 tbsp (15 mL) vegetable oil, divided
  • ¼ cup (60 mL) julienned gingerroot
  • 3 large cloves garlic, minced
  • ¼ tsp (1 mL) hot pepper flakes (optional)
  • 2 EACH medium carrots, thinly sliced and medium onions, sliced
  • 8 oz (227 g) sliced white or crimini mushrooms
  • ½ cup (125 mL) chicken broth or water
  • ½ cup (125 mL) frozen corn kernels, thawed (optional)
  • ½ cup (125 mL) unsalted peanuts
  • ½ cup (125 mL) chopped cilantro leaves or sliced green onions

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Whisk together soy sauce, vinegar, sugar, sesame oil and cornstarch together in small measuring cup. Pour half into a medium bowl for marinade and set remaining aside. Add stir-fry strips to marinade and toss to coat; cover and refrigerate for 15 to 30 minutes.

  2. Meanwhile cook rice according to package directions. Separate individual bok choy leaves from stalks; set aside. Remove beef from marinade with slotted spoon, reserving marinade. Place beef on a plate.

  3. Heat 2 tsp (10 mL) of the vegetable oil over medium heat in large nonstick skillet or wok until hot. Add gingerroot, garlic and hot pepper flakes (if using); stir-fry for 30 seconds or until fragrant but not browned. Add beef to skillet. Cook for about 1 minute per side, or until browned. Transfer to a clean bowl; keep warm.

  4. Add remaining vegetable oil to the skillet; stir-fry bok choy, carrots, onions and mushrooms for 3 to 5 minutes or until carrots start to soften. Add broth and corn (if using); cover and cook for 2 to 3 minutes or until vegetables are just tender-crisp. Push vegetables to the sides of skillet.

  5. Pour reserved soy sauce mixture and leftover marinade into centre of skillet; 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. Serve over hot rice and garnish with cilantro.