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.
Notes
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 canola - or other neutral oil, divided
- 8 ounces shiitake mushrooms - stemmed, caps sliced ¼ inch thick
- 4 scallions - cut into 1-inch pieces
- 1 tablespoon fresh ginger - finely grated
- 2 tablespoons Shaoxing wine - or dry sherry
- 8 ounces snow peas - trimmed
- kosher salt
- ground black pepper
Instructions
Velvet the meat and prepare the sauce:
- 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.
Brown the meat:
- 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.
Cook the mushrooms and aromatics:
- 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.
Finish with snow peas:
- 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.