Steak Kew (canton) – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Beef, Ceideburg 2, Chinese	1	Servings

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	T	Hoisin sauce
1/2	t	Oriental sesame oil
1	T	Soy sauce
1/4	t	Pepper
1	t	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	T	Peanut oil

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.  Posted by
Stephen Ceideberg; April 19 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1484 Calories From Fat: 599 Total Fat: 68g Cholesterol: 59.5mg Sodium: 12216.2mg Potassium: 9835.3mg Carbohydrates: 165.8g Fiber: 59.2g Sugar: 31.9g Protein: 95.5g