Title: Steak kew (canton)
 Categories: Chinese, Beef, Ceideburg 2
      Yield: 1 Servings
 
      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.