STEAK KEW

Ingredients:
1 pound Flank, Skirt Steak or Other Tender Beef, Cut in 1-inch Squares
1 piece Onion, Cut in 1-inch Chunks
1 ½ Tablespoon Hoisin Sauce
½ teaspoon Sesame Oil
1 Tablespoon Soy Sauce
¼ teaspoon Pepper
1 teaspoon Cornstarch
1 or 2 Garlic Cloves, Minced
1 or 2 Slices Ginger Root, Minced
½ pound Snow Peas, or 1 pound Chinese or Regular Broccoli, or
Fresh Asparagus Tips
1 pound Firm Ripe Tomatoes; Cut into Wedges
3 Tablespoons Peanut Oil

Procedure:
1. 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.
2. 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.
3. Immediately pour over blanched vegetable and serve. Or place on heated
platter and surround with tomato wedges.