Stir-Fried Ginger Beef with Shiitake Mushrooms Recipe
Serves: 4-6
  • 1 pound grass-fed beef, such as rib-eye, sliced thinly against the grain
  • 2 tablespoons finely chopped fresh ginger
  • 4 cloves of garlic, chopped
  • ¼ cup cold-pressed extra-virgin olive oil
  • 1 cup fresh cilantro leaves, chopped (can have some stems, too)
  • Sea salt and freshly ground pepper
  • 1-2 tablespoons coconut oil
  • ½ pound shiitake mushrooms, sliced ¼-inch thick
  • ½ large onion, sliced thinly
  • Juice of half a lime
  1. Combine beef with ginger, garlic, olive oil and cilantro in a bowl. Cover and refrigerate for 1-2 hours. Bring beef out of refrigerator at least 45 minutes before cooking. (If you are pressed for time, marinate at room temperature for 1 hour.)
  2. Heat a wok or a large (12-13 inch pan) over medium heat and add half of the meat mixture. Season with sea salt and pepper. Stir fry 2 to 3 minutes, just until cooked. Remove the meat and stir fry the next batch, seasoning first with sea salt and pepper.
  3. Heat the coconut oil in the pan over medium-high heat and cook the onion until softened, 3-4 minutes. Add the shiitake mushrooms and season with sea salt. Stir fry the onions and mushrooms until the mushrooms have softened and are cooked through, about 4-5 minutes.
  4. Return the meat to the pan and squeeze the lime over the meat and vegetables. Toss to coat and season with sea salt and pepper to taste.
Recipe by Pamela Salzman at