Steak Kew (Canton)

Recipe Ingredients

1 lb	454g / 16oz	Flank - skirt steak or other
		Beef - cut in 1-inch
1		Onion - cut in 1-inch chunks
1 1/2 tablespoons	22ml	Hoisin sauce
1/2 teaspoon	2.5ml	Oriental sesame oil
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Cornstarch
1		Garlic cloves - minced (1 to 2)
1		Ginger root - minced (1 to 2)
1/2 lb	227g / 8oz	Snow peas - or
1 lb	454g / 16oz	Chinese or regular - broccoli, or fresh
		Tips - or
1 lb	454g / 16oz	Firm ripe tomatoes - cut in
3 tablespoons	45ml	Peanut oil

Recipe Instructions

Here's a nice, non-weird, 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 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 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.

Source:
Nancy Lam's Wok Wiz

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