Recipe Details

Summary

Name: Steak Kew

Category: Chinese

1 lb Flank, skirt steak or other tender beef, cut in 1−inch squares

1 Onion, cut in 1−inch chunks

1 1/2 tablespoon Hoisin sauce

1/2 teaspoon sesame oil

1 tablespoon Soy sauce

1/4 teaspoon Pepper

1 teaspoon Cornstarch

1 Or 2 garlic cloves, minced

1 Or 2 slices ginger root, minced

1/2 lb. Snow peas, or 1 lb. Chinese or regular broccoli, or fresh

asparagus tips

1 lb. Firm ripe tomatoes, cut in wedges

3 tablespoons Peanut oil

Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,

garlic and ginger. Let stand for 15 minutes. Blanch snow peas,

broccoli or asparagus for 1 to 2 minutes; drain and place on heated

platter; keep warm. If using tomatoes, have at room temperature.

Heat peanut oil in a wok or skillet and stir−fry meat and onion

mixture for 1 to 2 minutes; meat should be well seared but still pink

inside.

Immediately pour over blanched vegetable and serve. Or place on

heated platter and surround with tomato wedges.