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Ginger Beef and Mushroom Stir-Fry: Main Image

Quick Facts

Nutrition Facts

Calories 520
  Calories from Fat 165 (32%)
(29%)Total Fat 19g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(8%)Cholesterol 25mg
(28%)Sodium 680mg
(0%)Potassium 0mg
Total Carbohydrate 65g
(24%)Dietary Fiber 6g
Sugars 13g
Sugar Alcohols 0g
(54%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Ginger Beef and Mushroom Stir-Fry


  • 1/4 cup light soy sauce

  • 2 Tbs rice wine vinegar

  • 1 Tbs white sugar

  • 2 tsp sesame oil

  • 4 tsp corn starch

  • 8 oz well trimmed beef steak (sirloin tip or top sirloin)

  • 1 cup whole grain brown rice

  • 5-6 baby bok choy (about 14 oz)

  • 1 Tbs vegetable oil

  • 1/4 cup julienned gingerroot

  • 3 large cloves garlic, minced

  • 1/4 tsp hot red pepper flakes (optional)

  • 2 medium carrots, thinly slice

  • 2 medium onions, sliced

  • 8 oz fresh white or crimini mushrooms, sliced

  • 1/2 cup chicken broth or water

  • 1/2 cup frozen corn niblets (optional)

  • 1/2 cup blanched, halved, unsalted peanuts

  • 1/2 cup chopped cilantro leaves or green onions

Don't be put off by all the ingredients: just prep the veggies and this colorful, tasty dish comes together in no time flat.


  • In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside.
  • In a large non-stick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.
  • Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender. Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.