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Stir-Fried Beef with Mushrooms and Snow Peas

Stir-Fried Beef with Mushrooms and Snow Peas

By Malcolm JacksonFebruary 1, 2023

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

Velveting is a Chinese technique of coating slices of meat, usually beef, pork or chicken, with cornstarch or baking soda before cooking for tenderization. For this stir-fry, we use a little of both—the soda tenderizes more effectively while the cornstarch helps thicken the sauce. To ensure the beef is well-seasoned, we also stir in a little oyster sauce and soy sauce, then marinate for another 10 minutes. Shiitake mushrooms and snow peas round out the stir-fry. Serve with steamed rice.

Tip

Don’t shortcut nor extend the amount of time the beef marinates in the cornstarch-baking soda mixture. If marinated for only a few brief minutes, the beef will not tenderize; if left for too long, it will become soft and mushy. To make the best use of time, prep the remaining ingredients while the beef marinates.

Ingredients
  • 1

    teaspoon cornstarch

  • ⅛

    teaspoon baking soda

  • 1

    pound beef sirloin tips or flank steak, cut into 3-inch pieces with the grain, then sliced ¼ inch thick against the grain

  • 2

    tablespoons oyster sauce, divided

  • 2

    tablespoons soy sauce, divided

  • 2

    tablespoons grapeseed or other neutral oil, divided

  • 8

    ounces shiitake mushrooms, stemmed, caps sliced ¼ inch thick

  • 4

    scallions, cut into 1-inch pieces

  • 1

    tablespoon finely grated fresh ginger

  • 2

    tablespoons Shaoxing wine or dry sherry

  • 8

    ounces snow peas, trimmed

  • Kosher salt and ground black pepper

Step 1

In a medium bowl, whisk together 1 tablespoon water, the cornstarch and baking soda. Add the beef and toss to coat; marinate at room temperature for 30 minutes. Stir in 1 tablespoon each oyster and soy sauces; let stand for 10 minutes. Meanwhile, in a small bowl, whisk together 1 tablespoon water and the remaining 1 tablespoon each oyster and soy sauces.

Step 2

In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the beef in an even layer and cook, stirring occasionally, until lightly browned but still mostly pink, 3 to 4 minutes; transfer to a plate. To the skillet still over medium-high, add the remaining 1 tablespoon oil. Add the mushrooms, scallions and ginger; cook, stirring, until fragrant, about 1 minute. Add ¼ cup water and the wine; cook, scraping up any browned bits, until the pan is dry, about 3 minutes. Add the beef and accumulated juices, snow peas and sauce mixture; cook, stirring occasionally, until the sauce is lightly thickened and the peas are tender-crisp, 2 to 3 minutes. Off heat, taste and season with salt and pepper.

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