1 lb Flank, skirt steak or other
-tender beef, cut in 1-inch -squares 1 Onion, cut in 1-inch chunks
1 1/2 tb Hoisin sauce
1/2 ts Oriental sesame oil
1 tb Soy sauce
1/4 ts Pepper
1 ts 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, or 1 lb Firm ripe tomatoes, cut in
-wedges 3 tb Peanut oil
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. Posted by Stephen Ceideberg; April 19 1991.