Recipe - Steak Kew (Canton)

1 pound Flank, skirt steak or other
tender beef, cut in 1inch
squares
1 Onion, cut in 1inch chunks
1 One half tablespoon Hoisin sauce
One half teaspoon Oriental sesame oil
1 tablespoon Soy sauce
One fourth teaspoon Pepper
1 teaspoon Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root,
minced
One half pound Snow peas, or
1 pound Chinese or regular
broccoli, or fresh
asparagus tips, or
1 pound Firm ripe tomatoes, cut in
wedges
3 tablespoon Peanut oil

Here's a nice, nonweird, Chinese recipe for Steak Kew with
variations for hoisin sauce, oyster sauce and hot bean paste. 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 stirfry 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

Variation with oyster sauce: Omit hoisin sauce and sesame oil and
add one tablespoon oyster sauce.

Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons
hot been paste.

From "The Regional Cooking of China" by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; April 19 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip