Beef, Ginger and Mushroom stirfry recipe



Serves: 4 Prep: 25 min. Cook: 12 min.


  • 450 g thinly sliced flank steak or sirloin, cut into thin strips
  • 2 garlic cloves, peeled minced
  • 225 g mushrooms, sliced
  • 115 g shiitake mushrooms, halved
  • 3 cups rapini (or broccoli or kale) chopped
  • olive oil

Ginger Marinade

Ingredients:beef stir fry

  • ¾ cup beef stock
  • 3 tbsp rice wine vinegar (there’s no actual rice in it)
  • 1 thumb-size piece of fresh ginger, minced
  • 1 garlic clove, peeled and minced
  • sea salt and freshly ground black pepper


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

Recipe supplied by Fit and Fresh Australia



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