Velvet Beef and King Oyster Stir-Fry

Name: Velvet Beef and King Oyster Stir-Fry
Total time: 25 min
Ingredients: 200 g beef sirloin or flank steak, sliced thin against the grain; 150 g king oyster mushrooms, torn or sliced into strips; ¼ tsp baking soda; 1 tsp cornstarch; 3 tbsp neutral oil, divided; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 2 cloves garlic, finely minced; 1-inch piece fresh ginger, cut into fine matchsticks; 2 stalks scallions, roughly chopped; ¼ tsp freshly ground black pepper; 3 tbsp cold water

Silky beef slices meet meaty mushrooms in this fast wok dinner. A quick baking soda tenderizing treatment creates that signature velvety texture, while high heat sears everything with savory depth.

25 min

Medium

0 favorites

Story

This classic home-style dish comes together in under half an hour. The secret lies in velveting the beef—massaging it with baking soda and cornstarch creates that luscious, restaurant-quality texture. King oyster mushrooms stand up beautifully to high heat, developing golden edges while maintaining a satisfying bite.

Ingredients

beef sirloin or flank steak, sliced thin against the grain 200 g

king oyster mushrooms, torn or sliced into strips 150 g

baking soda ¼ tsp

cornstarch 1 tsp

neutral oil, divided 3 tbsp

light soy sauce 2 tbsp

oyster sauce 1 tbsp

garlic, finely minced 2 cloves

fresh ginger, cut into fine matchsticks 1-inch piece

scallions, roughly chopped 2 stalks

freshly ground black pepper ¼ tsp

cold water 3 tbsp

Instructions

Velvet the beef

Massage the sliced beef with baking soda and two tablespoons of water for about two minutes until the liquid vanishes into the meat. Work in the cornstarch, pepper, and a tablespoon of oil until the beef feels slightly tacky. Let it sit for ten minutes, or refrigerate for up to an hour if planning ahead.

Prep the mushrooms

Tear or slice the king oysters into pieces similar in size to your beef strips. Blot away any moisture with a paper towel so they can sear properly.

Sear the beef

Crank your wok or heavy skillet over maximum heat until it just begins to smoke. Pour in two tablespoons of oil, then lay the beef in a single layer. Let it sizzle undisturbed for thirty seconds to build a crust, then toss vigorously for another minute or two until just cooked through. Scoop onto a plate.

Cook aromatics and mushrooms

Add the remaining oil to the hot wok. Throw in the garlic and ginger, stir-frying for fifteen seconds until fragrant. Add the mushrooms and cook for two to three minutes, letting them release their moisture and pick up golden edges.

Combine and finish

Return the beef to the wok. Splash in the soy sauce and oyster sauce, tossing everything together for a final minute until glossy and heated through. Scatter the scallions over the top and serve immediately alongside steamed rice.