Stir-Fried Beef with Mushrooms and Snow Peas
- Makes4 servings
- Cook Time50 minutes
- 5
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.
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.
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