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Stir-Fried Beef with Mushrooms and Snow Peas

4 Servings

50 minutes

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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.

50 minutes


  • 1

    teaspoon cornstarch

  • teaspoon baking soda


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Terry V.
March 1, 2023
Excellent recipe. Easy to pull together. I used flank steak, my preference as its meatier and less expensive! With the mushrooms and the soy sauce it was full of umami flavor. The peas have a nice crunch and freshness for balance.
I used flank steak and combined with the mushrooms and soy sauce it was full of umami flavor. The peas add a great crunch and freshness that balances the dish well.
Jaime R.
February 13, 2023
Super tasty!
We loved it and ate all the leftovers! I'm always a little scared to use oyster sauce but Milk Street never steers me wrong. I don't have a lot of experience with cutting beef so I cut some of my pieces the wrong way... and it does make a difference.
ann a.
February 11, 2023
A little time consuming. Get all the vegetables and everything prepared then marinate the beef we served with rice and thought it was delicious.
Lisa W.
February 22, 2023
I wanted to love this, as I had all the ingredients on hand. It was ok. No pop of flavor or umami taste. Wouldn't make it again.