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Stir-Fried Beef with Mushrooms and Snow Peas
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.
teaspoon baking soda
01In 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.