Yield: 4 Servings

Adapted from J. Kenji Lopez / Serious Eats

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce.

Beef:

• 1lb skirt steak of flap meat, thinly sliced

Tenderize: (optional)

• ¼tsp baking soda
• 3TBS water

Marinade:

• 1egg white
• 1pinch white pepper
• ¼tsp salt
• 1-2½TBS of corn starch
• 1TBS of oil

Sauce:

• ½tsp kosher salt
• ½tsp sugar
• 1tsp dark soy sauce
• 1tsp Shaoxing wine
• ½tsp roasted sesame oil
• ⅛tsp baking soda
• ½tsp cornstarch

Stir-Fry:

• 3TBS vegetable, canola, or peanut oil, divided
• 1lb snap peas, trimmed
• 8oz mushrooms, sliced
• 2medium cloves garlic, finely minced (about 2 tsp)
• 2tsp finely minced fresh ginger
• 1scallion, white and light green parts only, finely minced

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.

Premix Sauce:

Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.

Stir Fry Beef:

Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.

Stir Fry Mushrooms:

Add oil if needed to have 1 tablespoon oil in the wok over medium high heat. Add the mushrooms and stir fry until lightly browned. Remove to bowl with beef.

Stir Fry Snap Peas:

Wipe out wok, add remaining 1 tablespoon oil, and place over high heat until smoking. Add snap peas and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant.

Finish:

Return beef and mushrooms to wok and toss to combine. Stir sauce and add to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute.

Serve immediately.