Steak Kew
Ingredients:
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.
B-man
