Steak Kew (Canton)

Course : Chinese
Serves: 1
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1 pound flank -- skirt steak or beef -- cut in 1-inch
1 medium Onion -- cut in 1-inch chunks
1 1/2 tablespoons hoisin sauce
1/2 teaspoon oriental sesame oil
1 tablespoon soy sauce
1/4 teaspoon pepper
1 teaspoon cornstarch
1 cloves garlic -- minced (1 to 2)
1 slices ginger root -- minced (1 to 2)
1/2 pound snow peas -- or
1 pound Chinese or regular -- broccoli, or fresh tips -- or
1 pound firm ripe tomatoes -- cut in
3 tablespoons peanut oil

Preparation / Directions:

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

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