1. In air tight container, combine beef and maranade. Make sure to get rid of any large air bubbles in the maranade. Place in refrigerator for a minimum of 30 minutes.
2. After beef is done maranaded, heat oil in a wok or a large skillet over medium high heat. Add ginger and curry powder to oil. Meanwhile start cooking instant rice in a separate saucepan (follow instruction on package).
3. Take beef out of the maranade and place in wok. Cook until all sides of the beef are seared (about 5-7 minutes).
4. Stir in onion and pepper. Cook for another 2-3 minutes. All the while adding some of the maranade to the wok.
5. Stir in mushrooms and a little more of the maranade. Cook for about 2 more minutes. Serve immediately over rice.