Ginger, Beef, and Mushroom Stir-fry Recipe


  • 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


  • 3/4 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;


  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 saut? pan placed over a medium-high heat.
  4. Remove the steak from the marinade, reserving the marinade.
  5. Add the steak and the garlic to the pan and saut? 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.