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Steak Kew (Canton)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B12, H, C, D, E, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Flank - skirt steak or other

  2. Beef - cut in 1-inch

  3. 1 Onion - cut in 1-inch chunks

  4. 1 1/2 tablespoons 22ml Hoisin sauce

  5. 1/2 teaspoon 2 1/2ml Oriental sesame oil

  6. 1 tablespoon 15ml Soy sauce

  7. 1/4 teaspoon 1 1/3ml Pepper

  8. 1 teaspoon 5ml Cornstarch

  9. 1 Garlic cloves - minced (1 to 2)

  10. 1 Ginger root - minced (1 to 2)

  11. 1/2 lb 227g / 8oz Snow peas - or 1 lb 454g / 16oz Chinese or regular - broccoli, or fresh

  12. Tips - or 1 lb 454g / 16oz Firm ripe tomatoes - cut in

  13. 3 tablespoons 45ml Peanut oil

Instructions Jump to Ingredients ↑

  1. Here's a nice, non-weird, Chinese recipe for Steak Kew with variations for hoisin sauce, oyster sauce and hot bean paste.

  2. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger. Let stand for 15 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons hot been paste.

  7. From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.

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