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    Home » Recipes » Paleo Recipes

    Ginger, Beef, and Mushroom Stir-fry Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    It’s just like the ginger beef you used to get from the takeout menu…if that ginger beef got a healthy makeover, skipped on the mystery oils, and added a healthy dose of mushrooms and leafy greens for extra color and nutrition.

    So in other words, it's really not like the ginger beef you used to get from the takeout menu: it's better.

    Ginger Beef and Mushroom Stir-fry

    If you’re not familiar with rapini (also called broccoli rabe), it looks just like a leafier and more slender version of broccoli. That makes it better for stir-frying because it cooks more evenly, and the shape is more similar to the other ingredients.

    In the produce section, it should be near the broccoli and cauliflower, and other brassicas; if you can’t find it, you can always substitute kale.

    The mushrooms are also pretty flexible; use whatever kind you like or can get. The kids named in the ingredients are really just a suggestion: tasty, but not the only way to go.

    This would be a perfect main dish to use if you’re testing your skills at making cauliflower rice, but you could also enjoy it over any kind of roasted vegetables or just with a hot bowl of soup.

    Ginger, Beef, and Mushroom Stir-fry Recipe

    Serves: 4 Prep: 25 min Cook: 12 min

    Ingredients

    • 1 lb. thinly sliced flank steak or sirloin, cut into thin strips;
    • 2 garlic cloves, minced;
    • 8 oz. cremini mushrooms, sliced;
    • 4 oz. shiitake mushrooms, halved;
    • 3 cups rapini (broccoli rabe) or kale, chopped;
    • Cooking fat;

    Ginger Marinade Ingredients

    • ¾ cup beef stock;
    • 3 Tbsp. rice wine vinegar (yes, it's Paleo; there's no actual rice in it);
    • 1 thumb-size ginger, minced;
    • 1 garlic clove, minced;
    • Sea salt and freshly ground black pepper;
    Ginger Beef and Mushroom Stir-fry Recipe Preparation

    Preparation

    1. Add all the marinade ingredients to a bowl and whisk to combine.
    2. Add the steak to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.
    3. Heat some cooking fat in a large sauté pan placed over medium-high heat.
    4. Remove the steak from the marinade, reserving the marinade.
    5. Add the steak and the garlic to the pan and sauté for 3 to 4 minutes.
    6. Remove the steak and set aside.
    7. Add the mushrooms, kale, and reserved marinade, and cook for another 3 to 4 minutes.
    8. Return the steak to the skillet and stir to combine.
    9. Serve immediately.

    📖 Recipe

    Ginger Beef and Mushroom Stir-fry Recipe

    Ginger, Beef, and Mushroom Stir-fry Recipe

    A zingy, flavor-packed stir-fry featuring ginger, mushrooms, and cooking greens.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 12 minutes mins
    Total Time 37 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 197 kcal

    Ingredients
      

    • 1 lb. thinly sliced flank steak or sirloin cut into thin strips
    • 2 garlic cloves minced
    • 8 oz. cremini mushrooms sliced
    • 4 oz. shiitake mushrooms halved
    • 3 cups rapini broccoli rabe or kale, chopped
    • Cooking fat

    Ginger Marinade Ingredients

    • ¾ cup beef stock
    • 3 Tbsp. rice wine vinegar yes, it’s Paleo there’s no actual rice in it
    • 1 thumb-size ginger minced
    • 1 garlic clove minced
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Add all the marinade ingredients to a bowl and whisk to combine.
      ¾ cup beef stock, 3 Tbsp. rice wine vinegar, 1 thumb-size ginger, 1 garlic clove, Sea salt and freshly ground black pepper
    • Add the steak to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.
      1 lb. thinly sliced flank steak or sirloin
    • Heat some cooking fat in a large sauté pan placed over medium-high heat.
      Cooking fat
    • Remove the steak from the marinade, reserving the marinade.
    • Add the steak and the garlic to the pan and sauté for 3 to 4 minutes.
      2 garlic cloves
    • Remove the steak and set aside.
    • Add the mushrooms, kale, and reserved marinade, and cook for another 3 to 4 minutes.
      8 oz. cremini mushrooms, 3 cups rapini, 4 oz. shiitake mushrooms
    • Return the steak to the skillet and stir to combine.
    • Serve immediately.

    Nutrition

    Calories: 197kcalCarbohydrates: 7gProtein: 28gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 68mgSodium: 166mgPotassium: 885mgFiber: 2gSugar: 2gVitamin A: 787IUVitamin C: 7mgCalcium: 76mgIron: 3mg
    Keyword Beef, ginger, mushroom, stir-fry
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Autoimmune-Friendly Recipes, Paleo Breakfast Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes, Paleo Lunch Recipes

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    5 from 1 vote (1 rating without comment)

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