B8. Snow Peas Mushroom Beef Recipe

Marinate the beef

Place the thinly sliced flank steak in a bowl. Add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp white or black pepper. Toss to coat thoroughly, then let sit for 15–20 minutes while you prepare other ingredients. This tenderizes and seasons the beef.

In a small bowl, whisk together 1 1/2 tbs oyster sauce, 1 tbs low-sodium soy sauce, 1/2 cup warm beef or chicken stock, 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry; set both aside.

Trim snow peas by snapping off the stringy stem. Clean and slice mushrooms (discard stems if woody). Thinly slice 1/2 cup yellow onion. Mince garlic and ginger. Slice scallion greens for garnish. Pat vegetables dry to avoid steaming when stir-frying.

High-heat sear the beef (first cook)

Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add half of the marinated beef in a single layer, spread quickly and let sear 30–45 seconds without moving to get a brown edge, then stir-fry for another 30 seconds until mostly cooked but still slightly underdone. Remove to a plate. Repeat with remaining 1 tbs oil and the rest of the beef. Removing beef prevents overcooking later.

Cook mushrooms and aromatics

In the same wok over high heat add a touch more oil if pan looks dry (about 1/2 tbs). Add sliced mushrooms and stir-fry 2–3 minutes until they start to brown and release liquid. Add the sliced onion and continue 1–2 minutes until softened. Add minced garlic and ginger and stir 30 seconds until fragrant.

Add snow peas and combine

Add the trimmed snow peas and stir-fry 1–2 minutes — they should remain bright green and crisp-tender.

Finish with sauce and beef

Return the seared beef and any accumulated juices to the wok. Give the prepared sauce a quick stir and pour it in. Bring to a simmer for 30–45 seconds. Stir the cornstarch slurry again and add it to the wok while stirring; the sauce should thicken and coat ingredients within 20–30 seconds. Taste and adjust seasoning with a pinch of salt or extra soy if needed. Turn off heat and drizzle 1/4 tsp toasted sesame oil if using.

Transfer stir-fry to a serving platter or individual bowls. Sprinkle sliced scallion greens over the top. Serve immediately over steamed rice or noodles.