Steak Kew
Submitted by littlehitch
Flank steak stir-fried with hoisin sauce, sesame oil, garlic, and ginger, served over blanched snow peas and broccoli. A quick Chinese beef stir-fry that’s on the table in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minSteak Kew is a Chinese restaurant classic that belongs in your weeknight rotation.
Sliced flank steak gets a quick toss in hoisin, soy sauce, sesame oil, garlic, and ginger, then hits a screaming hot wok for just a minute or two. You want the outside seared hard and the inside still pink.
Pile it over a bed of blanched snow peas and broccoli, and dinner is done before the rice cooker even clicks off.
Variations
- Swap hoisin sauce for oyster sauce for a more savory, less sweet flavor
- Use hot bean paste instead of hoisin for a spicy kick that builds with every bite
- Try asparagus or tomato wedges in place of the broccoli for a seasonal twist
Pro Tips
- Slice flank steak against the grain and on a bias for the most tender pieces
- Get the wok smoking hot before adding the meat so it sears rather than steams
- Blanch your vegetables ahead of time and keep them warm so everything comes together fast
Ingredients
Directions
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.
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